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清除过滤

过滤: Jurado Verde Calvo, Ramón

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

描述:	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...
学科:	Glucosa, Jarabe de maíz, Glucose, Corn syrup, and Amarantos
创造者:	Barrón Álvarez, Nayeli
贡献者:	Pedroza Islas, Ruth, Ponce Alquicira, Edith, Nava Arenas, Deni, Verde Calvo, Ramón, and Soriano Santos, Jorge
出版者:	Universidad Autónoma Metropolitana
Posgrado:	Maestria en Biotecnologia
语言:	spa
Año de publicación:	2017
权:	Acceso Abierto
执照:	Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:	info:eu-repo/semantics/masterThesis
识别码:	https://doi.org/10.24275/uami.rn301137d