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Enzyme inactivation by using superheated steam.
Alfy, Anto (2012) Enzyme inactivation by using superheated steam. [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: | enzyme kinetics, green peppers, superheated steam |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 19 Nov 2012 04:41 |
| Last Modified: | 19 Nov 2012 04:41 |
| URI: | http://ir.cftri.res.in/id/eprint/11025 |
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