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Hydrolysis of cassava starch by co-immobilized multi-microorganisms of Loog-Pang (Thai rice cake starter) for ethanol

Arnon Khamkeaw1, Muenduen Phisalaphong1

  • 1Chemical Engineering Research Unit for Value Adding of Bioresources, Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok, 10330 Thailand.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
Loog-Pangcassava starchethanolhydrolysisimmobilization

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