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Optimization and scale- up of soya flour hydrolysis by α- galactosidase from Vigna mungo and its application in bakery.

Sheetal, Devi (2016) Optimization and scale- up of soya flour hydrolysis by α- galactosidase from Vigna mungo and its application in bakery. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: soya flour,Vigna mungo α-galactosidase, biscuits, enzymatic process
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 07 Enzyme Biochemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Oct 2017 05:12
Last Modified: 30 Oct 2017 05:12
URI: http://ir.cftri.com/id/eprint/13113

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