This work investigate the effect of different enzymes concentrations on the performance of bread hydrolysis process. The hydrolysis process made using thermostable α-amylase and xylanase. These enzymes influenced on the rate of hydrolysis process and the quality of bread hydrolysate.
Ибрахим М. (науч. рук. Баракова Н.В.) EFFECT OF ENZYMES CONCENTRATIONS ON THE RATE OF WHEAT BREAD WASTES HYDROLYSIS PROCESS // Сборник тезисов докладов конгресса молодых ученых. Электронное издание. – СПб: Университет ИТМО, [2019]. URL: https://kmu.itmo.ru/digests/article/1552