- Tytuł:
- Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis
- Autorzy:
- Temat:
-
Leftover
Croissants
Doughnuts
Enzymatic hydrolysis
Sugar recovery
Nutrition. Foods and food supply
TX341-641
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
TX901-946.5 - Źródło:
- Food Research, Vol 3, Iss 4, Pp 313-316 (2018)
- Opis pliku:
- electronic resource
- Relacje:
- https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_4__fr-2018-140.r1_mohd_thani_1.pdf; https://doaj.org/toc/2550-2166
- Dostęp URL:
- https://doaj.org/article/3d8f959a777149bdad8e206cd1d14fd7  Link otwiera się w nowym oknie
Czasopismo naukowe