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Study of variations in the moisture content and inactivation of lipolytic enzymes during commercial manufacture of edible groundnut flour.

Kantharaj Urs, M. and Bains, G. S. (1964) Study of variations in the moisture content and inactivation of lipolytic enzymes during commercial manufacture of edible groundnut flour. Indian Oilseeds Journal, 8 (2). pp. 103-105.

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Item Type: Article
Uncontrolled Keywords: inactivation of lipase, groundnuts, moisture
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Feb 2014 09:16
Last Modified: 13 Feb 2014 09:16
URI: http://ir.cftri.com/id/eprint/5883

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