Optimization and scale- up of soya flour hydrolysis by α- galactosidase from Vigna mungo and its application in bakery.

Sheetal, Devi (2016) Optimization and scale- up of soya flour hydrolysis by α- galactosidase from Vigna mungo and its application in bakery. [Student Project Report] (Submitted)

PDF
investigation sheetal devi.pdf - Submitted Version
Restricted to Repository staff only
Download (3MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	soya flour,Vigna mungo α-galactosidase, biscuits, enzymatic process
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 07 Enzyme Biochemistry 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Oct 2017 05:12
Last Modified:	30 Oct 2017 05:12
URI:	http://ir.cftri.res.in/id/eprint/13113

Actions (login required)

View Item