Importance of food production?

to produce maximum products from the minimum amount of raw materials, using rational processing and other methods but also to preserve products for a longer period of time, to avoid damage and rejection, which is no less important.

answer: glucoamylase presented optimum activity at temperature of 55â°c, and, in the glycosidic bonds from the non-reducing ends of starch, resulting in the production of glucose. source and type of fermentation can affect the enzyme's properties

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