![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Modified pectinase : Structure, stability and food application
Sridevi Annapurna, Singh (2001) Modified pectinase : Structure, stability and food application. Doctoral thesis, Central Food Technological Research Institute.
![[thumbnail of T-1684.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "T-1684.pdf") |
PDF
T-1684.pdf - Submitted Version Restricted to Repository staff only Download (30MB) |
| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | food application, microorganisms, Bacillus sp, fermented bran, pectin, modified pectinase |
| Subjects: | 600 Technology > 08 Food technology > 10 Food Microorganisms 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 29 May 2024 05:19 |
| Last Modified: | 29 May 2024 05:20 |
| URI: | http://ir.cftri.res.in/id/eprint/17619 |
Actions (login required)
 |
View Item |