The Directory of Open Access Journals
DOAJ Logotype
Open
Global
Trusted
Main actions
Support
Institutions and libraries
Publishers
Institutional and library supporters
Apply
Application form
Guide to applying
The DOAJ Seal
Transparency & best practice
Publisher information
Licensing & copyright
Search
Menu
Secondary actions
Search
Journals
Articles
Documentation
API
OAI-PMH
Widgets
Public data dump
OpenURL
XML
Metadata help
Preservation
About
About DOAJ
DOAJ at 20
DOAJ team
Ambassadors
Advisory Board & Council
Volunteers
News
Support
Institutions and libraries
Publishers
Institutional and library supporters
Apply
Application form
Guide to applying
The DOAJ Seal
Transparency & best practice
Publisher information
Licensing & copyright
Login
Login
Quick search
Close
×
Journals
Articles
Search by keywords:
In the field:
In all fields
Title
ISSN
Subject
Publisher
Country of publisher
Search
Food Research
(Nov 2018)
Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis
Mohd Thani, N. ,
Mustapa Kamal, S.M. ,
Taip, F.S. ,
Sulaiman, A. ,
Omar, R.
Affiliations
Mohd Thani, N.
Mustapa Kamal, S.M.
Taip, F.S.
Sulaiman, A.
Omar, R.
DOI
https://doi.org/10.26656/fr.2017.3(4).140
Journal volume & issue
Vol. 3, no. 4
pp. 313 – 316
Abstract
Read online
No abstracts available.
Keywords
Leftover
Croissants
Doughnuts
Enzymatic hydrolysis
Sugar recovery
WeChat QR code
Close