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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.res.in/id/eprint/5883 |
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