TECHNOLOGY OF ULTRASONIC HEAT TREATMENT OF WHEAT STRAW

Авторы

  • Urozov M.К., Yusupova N.F., Murodov.M.M., SH.M.Usubbaeva Автор

DOI:

https://doi.org/10.5281/zenodo.7940982

Аннотация

Enzymatic hydrolysis of isolated polysaccharide fractions and primary straw using Cello-lux A enzyme was performed to evaluate the efficiency of straw pretreatment in [BMIM][Cl] medium and to determine the optimal processing conditions that provide maximum sugar yield.

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Опубликован

2023-05-16

Выпуск

Том 3 № 5 (2023): Евразийский журнал академических исследований

Раздел

Articles

Как цитировать

SH.M.Usubbaeva, U. M. Y. N. M. (2023). TECHNOLOGY OF ULTRASONIC HEAT TREATMENT OF WHEAT STRAW. Евразийский журнал академических исследований, 3(5), 188-194. https://doi.org/10.5281/zenodo.7940982
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