Optimization and scale- up of soya flour hydrolysis by α- galactosidase from Vigna mungo and its application in bakery.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13113/
|
|
| Title |
Optimization and scale- up of soya flour hydrolysis by α- galactosidase from Vigna mungo and its application in bakery.
|
|
| Creator |
Sheetal, Devi
|
|
| Subject |
07 Enzyme Biochemistry
05 Soya bean 26 Bakery products |
|
| Date |
2016
|
|
| Type |
Student Project Report
NonPeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/13113/1/investigation%20sheetal%20devi.pdf
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) |
|