Mostrando 2 resultados de: 2
Fermentation study of Cassava bagasse starch hydrolyzed's using INIAP 650 and INIAP 651 varieties and a strain of Lactobacillus leichmannii for the lactic acid production
ArticleAbstract: Ecuador is an agricultural country, which has an actual production of starch obtained from cassava.Palabras claves:Bagasse starch, cassava, ECUADOR, Fermentation, lactic acid, Lactobacillus leichmanniiAutores:Felipe Jadán Piedra, Pedro Maldonado-Alvarado, Shirley InguillayFuentes:scopusSelective determination of lysine in mozzarella cheese using a novel potentiometric biosensor
ArticleAbstract: The analysis of lysine represents a significant cost for the relevant food industries. The use of anPalabras claves:lysine, lysine-α-oxidase, malnutrition, mozzarella cheese, Soluble enzymeAutores:Cristian Rojas, Felipe Jadán Piedra, Gisela Beatriz Latorre Castro, Pedro Maldonado-AlvaradoFuentes:scopus