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Characterization of a surfactant-stable α-amylase produced by solid-state fermentation of cassava (Manihot esculenta Crantz) tubers using Rhizopus oligosporus: Kinetics, thermal inactivation thermodynamics and potential application in laundry industries

EngineeringFood FermentationBiochemistryIn Vitro FermentationThermal Inactivation ThermodynamicsRhizopus OligosporusBiochemical EngineeringBiotechnologyLaundry IndustriesDownstream ProcessingFood ProcessingBiomolecular EngineeringHealth Sciences