哪一个是重要的实现最大程度的水解,淀粉预处理或活化α-淀粉酶:动力学和液化的数学模型

IF 3.4 3区 农林科学 Q1 Engineering Journal of Food Measurement and Characterization Pub Date : 2023-06-18 DOI:10.1007/s11694-023-01995-5
Elahe Abedi, Shahrzad Maleki, Kiana Pourmohammadi, Mohammad Reza Kazemi
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Which one is important to achieve maximum degree of hydrolysis, starch pre-treatment or activated α-amylase: kinetics and mathematical modeling for liquefaction
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来源期刊
CiteScore
5.30
自引率
11.80%
发文量
0
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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