Effect of the Digestibility of Cassava Flour (Manihot esculenta Crantz) by Enzymes Extracted from Corn Malt.

Autor: Amisi AK; Fermentation and Distillation Laboratory, Department of Chemistry and Agricultural Industries, Faculty of Agricultural Sciences and Environment, University of Kinshasa, PO Box. 14071, Kinshasa 1, Democratic Republic of Congo. arthur.amisi@unikin.ac.cd.; Research-Innovations Laboratory in Agri-Food Industries (LRIIAA), Bandundu-ville, Democratic Republic of Congo. arthur.amisi@unikin.ac.cd., Chimanuka EA; Fermentation and Distillation Laboratory, Department of Chemistry and Agricultural Industries, Faculty of Agricultural Sciences and Environment, University of Kinshasa, PO Box. 14071, Kinshasa 1, Democratic Republic of Congo., Kasereka GL; Fermentation and Distillation Laboratory, Department of Chemistry and Agricultural Industries, Faculty of Agricultural Sciences and Environment, University of Kinshasa, PO Box. 14071, Kinshasa 1, Democratic Republic of Congo., Kizungu RV; Fermentation and Distillation Laboratory, Department of Chemistry and Agricultural Industries, Faculty of Agricultural Sciences and Environment, University of Kinshasa, PO Box. 14071, Kinshasa 1, Democratic Republic of Congo.; National Institute for Agronomic Study and Research (INERA), Kinshasa, Democratic Republic of Congo., Bwanganga JT; Fermentation and Distillation Laboratory, Department of Chemistry and Agricultural Industries, Faculty of Agricultural Sciences and Environment, University of Kinshasa, PO Box. 14071, Kinshasa 1, Democratic Republic of Congo.; Research-Innovations Laboratory in Agri-Food Industries (LRIIAA), Bandundu-ville, Democratic Republic of Congo.

Publikováno v: Applied biochemistry and biotechnology [Appl Biochem Biotechnol] 2024 Sep 18. Date of Electronic Publication: 2024 Sep 18.