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Estudio de la dextrinización y sacarificación del almidón del grano de amaranto (Amaranthus hypochondriacus L.) para la producción de jarabe de glucosa

Beschreibung:	The use of enzymes in industrial biotechnological processes becomes increasingly important as new and better products are required to meet highly demanding needs and markets. Different industries such as bakeries, breweries, detergents, wines and fruit juices are developing new enzymatic technologies, as enzymatically hydrolyzed starch arises from the need to...
Fach:	Glucosa, Jarabe de maíz, Glucose, Corn syrup, and Amarantos
Schöpfer:	Barrón Álvarez, Nayeli
Mitwirkender:	Pedroza Islas, Ruth, Ponce Alquicira, Edith, Nava Arenas, Deni, Verde Calvo, Ramón, and Soriano Santos, Jorge
Herausgeber:	Universidad Autónoma Metropolitana
Posgrado:	Maestria en Biotecnologia
Sprache:	spa
Año de publicación:	2017
Rechte:	Acceso Abierto
Lizenz:	Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:	info:eu-repo/semantics/masterThesis
Identifikator:	https://doi.org/10.24275/uami.rn301137d