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Physicochemical property changes and enzymatic hydrolysis enhancement of oil palm empty fruit bunches treated with superheated steam

The effect of superheated steam treatment on oil palm empty fruit bunches (OPEFB) was investigated in terms of physicochemical property changes and enzymatic hydrolysis enhancement. The experimental treatment was carried out at different temperatures (140-210°C) and durations (20-90 min). Results sh...

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Päätekijät: Kamal Bahrin, Ezyana, Samsu Baharuddin, Azhari, Ibrahim, Muhammad Faizal, Abdul Razak, Muhammad Nafis, Sulaiman, Alawi, Abd. Aziz, Suraini, Hassan, Mohd Ali, Shirai, Yoshihito, Nishida, Haruo
Aineistotyyppi: Artikkeli
Kieli:English
Julkaistu: North Carolina State University 2012
Linkit:http://psasir.upm.edu.my/id/eprint/22403/1/Physicochemical%20property%20changes%20and%20enzymatic%20hydrolysis%20enhancement%20of%20oil%20palm%20empty%20fruit%20bunches%20treated%20with%20superheated%20steam.pdf
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