Sugar recovery and optimization from bakery leftovers via subcritical water hydrolysis

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Sugar recovery and optimization from bakery leftovers via subcritical water hydrolysis

Subcritical water hydrolysis is an emerging extraction technique that has been acknowledged as a green process. This study aims to recover sugar from leftover croissants (LC) (52.42 ± 0.29% of carbohydrate content) and leftover doughnuts (LD) (46.59 ± 0.23% of carb...

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Bibliographic Details
Main Author:	Mohd Thani, Nurfatimah
Format:	Thesis
Language:	English
Published:	2020
Subjects:	Food waste. - Case studies Refuse and refuse disposal - Biodegradation Recycling (Waste, etc.)
Online Access:	http://psasir.upm.edu.my/id/eprint/85692/ http://psasir.upm.edu.my/id/eprint/85692/1/FK%202020%2073%20-%20ir.pdf

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