IMPROVEMENT PHESIO-CHEMICAL SENSORY AND MICROBIOLOGICAL CHARACTERS OF SWEET SORGHUM
نویسندگان
چکیده
منابع مشابه
Improvement of sweet sorghum bagasse hydrolysis by alkali and acidic pretreatments
The present work deals with enzymatic hydrolysis of sweet sorghum bagasse to fermentable sugars. The bagasse was treated with phosphoric acid and sodium hydroxide prior to enzymatic hydrolysis by commercial cellulase and β-glucosidase. The phosphoric acid pretreatment was performed at 50°C for 30 min, while 12% NaOH was used for the alkali treatment at 0°C for 3 h. The phosphoric acid pretreatm...
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Sweet sorghum bagasse (SSB) from food processing and agricultural industry has attracted the attention for uses in production of biofuel, enzymes and other products. The alteration in lignocellulolytic enzymes by use of supplements in fungal pretreatment of SSB to achieve higher lignin degradation, selectivity value and enzymatic hydrolysis to fermentable sugar was studied. Fungal strain Coriol...
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Aim: The objective of the present study is to know the effect of feeding processed sweet sorghum (Sorghum bicolour (L) moench) crushed residue (SSCR) based complete ration on growth, feeding behavior and cost of gain in Murrah buffalo calves in order to compare the feeding value of SSCR with sorghum straw (SS) and also find out the efficient way of utilization of SSCR in the diets of growing bu...
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ژورنال
عنوان ژورنال: Alexandria Journal of Food Science and Technology
سال: 2019
ISSN: 1687-3920
DOI: 10.21608/ajfs.2020.14239.1010