Potato peels: A potential food waste for amylase production

Journal of Food Process Engineering

Volumn 40, Issue 4, 2017, Pages

  Mushtaq, Qudsia ^a   Irfan, Muhammad ^b   Tabssum, Fouzia ^a   Iqbal Qazi, Javed ^a  

^a UNIVERSITY OF THE PUNJAB   (Pakistan)

^b UNIVERSITY OF SARGODHA   (Pakistan)

Author keywords

16S rRNA; amylase; potato peels; response surface methodology; saccharification; submerged fermentation

Indexed keywords

BACTERIOLOGY; CARBON; ENZYMES; FERMENTATION; HYDROLYSIS; RNA; SACCHARIFICATION; STARCH; SURFACE PROPERTIES; TEXTILE INDUSTRY; YEAST;

16S RRNA; 16S RRNA GENE SEQUENCING; CENTRAL COMPOSITE DESIGNS; OPTIMIZED CONDITIONS; POTATO PEELS; RESPONSE SURFACE METHODOLOGY; SUBMERGED FERMENTATION; SUBSTRATE CONCENTRATIONS;

AMYLASES;

EID: 84995577336     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12512     Document Type: Article

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