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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.res.in/id/eprint/10921 |
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