Enhancement of nutritional and functional properties of rice flour by microbial enzymes
Puri, Shruti
Enhancement of nutritional and functional properties of rice flour by microbial enzymes - Microbiology - Ludhiana PAU 2011 - 29cm. ; 78
ABSTRACT Filamentous fungi have been widely used to produce hydrolytic enzymes for industrial applications. Amylase and glucoamylase were produced using Aspergillus oryzae under solid state fermentation. Different agricultural residues such as rice bran,
RICE FLOUR
AGRICULTURAL RESIDUES ASPERGILLUS ORYZAE RICE FLOUR
T 664.725 P94E
Enhancement of nutritional and functional properties of rice flour by microbial enzymes - Microbiology - Ludhiana PAU 2011 - 29cm. ; 78
ABSTRACT Filamentous fungi have been widely used to produce hydrolytic enzymes for industrial applications. Amylase and glucoamylase were produced using Aspergillus oryzae under solid state fermentation. Different agricultural residues such as rice bran,
RICE FLOUR
AGRICULTURAL RESIDUES ASPERGILLUS ORYZAE RICE FLOUR
T 664.725 P94E