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Filtrado por: Creador Barrón Álvarez, Nayeli Palabra clave Almidón de amaranto

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

Resumen:	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...
Tema:	Glucosa, Jarabe de maíz, Glucose, Corn syrup, and Amarantos
Creador:	Barrón Álvarez, Nayeli
Colaborador:	Pedroza Islas, Ruth, Ponce Alquicira, Edith, Nava Arenas, Deni, Verde Calvo, Ramón, and Soriano Santos, Jorge
Editor:	Universidad Autónoma Metropolitana
Posgrado:	Maestria en Biotecnologia
Idioma:	spa
Año de publicación:	2017
Derechos:	Acceso Abierto
Licencia:	Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:	info:eu-repo/semantics/masterThesis
Identificador:	https://doi.org/10.24275/uami.rn301137d