Comparison of raw starch hydrolyzing enzyme with conventional liquefaction and saccharification enzymes in dry-grind corn processing
- Author
- PING WANG1 ; SINGH, Vijay1 ; HUA XUE1 ; JOHNSTON, David B2 ; RAUSCH, Kent D1 ; TUMBLESON, M. E1
[1] Department of Agricultural and Biological Engineering, University of Illinois, 360G AESB, 1304 West Pennsylvania Avenue, Urbana, IL 61801, United States
[2] Fastens Regional Research Center, Agricultural Research Service, U.S. Depart ment of Agriculture, 600 E. Mermaid Lane, Wyndmoor, PA 19038, United States - Source
Cereal chemistry. 2007, Vol 84, Num 1, pp 10-14, 5 p ; ref : 1/4 p
- CODEN
- CECHAF
- ISSN
- 0009-0352
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amidon Liquéfaction Maïs Saccharification Céréale Glucide Polyoside
- Keyword (en)
- Starch Liquefaction Corn Saccharification Cereal Carbohydrate Polysaccharide
- Keyword (es)
- Almidón Licuefacción Maiz Sacarificación Cereal Glúcido Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18538808
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1094/CCHEM-84-1-0010 
https://dx.doi.org/10.1094/CCHEM-84-1-0010
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