Use of enzymes as improvers in bakery products

Kamatha Sasikala, Babu (1994) Use of enzymes as improvers in bakery products. Masters thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	bakery products, amylase, proteases, lipoxygenase
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	21 Mar 2024 06:24
Last Modified:	21 Mar 2024 06:24
URI:	http://ir.cftri.res.in/id/eprint/17101

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