Colombo A J, Schneiderman B, Baruffaldi R, Nacco R
Rev Farm Bioquim Univ Sao Paulo. 1975 Jan-Jun;13(1):75-90.
The influence of time of hydrolysis, pression of the process, ratio of mass of flour and volume and concentration of the acid solution was studied in the hydrolytic processes for Cassava flour. The aim was to obtain fermentable sugars, and the results were submitted to variance analysis.
在木薯粉水解过程中，研究了水解时间、过程压力、面粉质量与体积比以及酸溶液浓度的影响。目的是获得可发酵糖，并将结果进行方差分析。
