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Enzymatic Deacrylamization of Dough Based Foods: Bread.

Veeranna, P. (2012) Enzymatic Deacrylamization of Dough Based Foods: Bread. [Student Project Report] (Submitted)

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Uncontrolled Keywords: Acrylamide, 2-propenamide, toxic properties, enzyme treatment, bakery products
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 Jul 2012 06:35
Last Modified: 31 Jul 2012 06:35
URI: http://ir.cftri.com/id/eprint/10921

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