Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions

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Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions

Subcritical water hydrolysis process for sugar recovery from leftover croissants (LC) and leftover doughnuts (LD) was optimised using response surface methodology with three process parameters as dependent variables and sugar yield as the response. The process parameters: temperature (160-200 °C), t...

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Bibliographic Details
Main Authors:	Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita, Siajam, Shamsul Izhar
Format:	Article
Language:	English
Published:	Springer 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/89230/ http://psasir.upm.edu.my/id/eprint/89230/1/FOOD.pdf

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