Effect of sub-critical water hydrolysis on sugar recovery from bakery leftovers

Effect of sub-critical water hydrolysis on sugar recovery from bakery leftovers

Croissant and doughnuts are among the bakery products that are discarded daily. The main constituent of these leftovers is the starch that originates from the main ingredient, wheat flour. The aim of this study is to evaluate the effect of sub-critical water treatment on starch hydrolysis for the re...

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Bibliographic Details
Main Authors: Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Format: Article
Language:English
Published: Elsevier 2019
Online Access:http://psasir.upm.edu.my/id/eprint/79550/
http://psasir.upm.edu.my/id/eprint/79550/1/Effect%20of%20sub-critical%20water%20hydrolysis%20on%20sugar%20recovery%20from%20bakery%20leftovers.pdf

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