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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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書誌詳細
主要な著者:	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
フォーマット:	論文
言語:	English
出版事項:	North Carolina State University 2012
オンライン･アクセス:	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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