Process Optimization and Characterization of a Novel Mannose Syrup from Palm Kernel Cake Using Enzymatic Hydrolysis and Response Surface Methodology.
No Thumbnail Available
Files
Date
2025-03-04
Journal Title
Series/Report No.
Journal ISSN
Volume Title
Publisher
Abstract
Description
North Carolina State University Theses Food, Bioprocessing and Nutrition Sciences.
Keywords
Citation
Degree
Master of Science
Discipline
Food Science
