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Hydrolysis of cassava starch by co-immobilized multi-microorganisms of Loog-Pang (Thai rice cake starter) for ethanol fermentation

Crossref DOI link: https://doi.org/10.1007/s10068-016-0071-1

Published Online: 2016-04-30

Published Print: 2016-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy