View of EVALUATION OF THE PROPERTIES MODIFICATION FOR VIA ENZYMATIC OF THE STARCH OF YAM (D. <I>trífida</I>) USING -AMILASA (TERMAMYL® 120 L, TYPE L)

Return to Article Details EVALUATION OF THE PROPERTIES MODIFICATION FOR VIA ENZYMATIC OF THE STARCH OF YAM (D. <I>trífida</I>) USING -AMILASA (TERMAMYL® 120 L, TYPE L) Download Download PDF