Statistics for Characterization of a Surfactant-stable α-amylase Produced by Solid State Fermentation of Cassava (Manihot esculenta Crantz) Tubers Using Rhizopus oligosporus: Kinetics, Thermal Inactivation Thermodynamics and Potential Application in Laundry Industries
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| Characterization of a Surfactant-stable α-amylase Produced by Solid-State Fermentation of Cassava (Manihot esculenta Crantz) Tubers.pdf | 2 |