67. Hydrolyzing Pumpkin Starch (Cucurbita moschata) Using Enzymes to Achieve the Highest Reducing Sugar Content Through the Central Composite Design (CCD) Method.

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Tạp chí Công Thương - Các kết quả nghiên cứu 67. Hydrolyzing Pumpkin Starch (Cucurbita moschata) Using Enzymes to Achieve the Highest Reducing Sugar Content Through the Central Composite Design (CCD) Method. Download Download PDF