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Effect of enzymatic treatment on viscoelastic behavior and quality of pulses (Moong bean) and rice (Basmati)

Raj Kumar

Effect of enzymatic treatment on viscoelastic behavior and quality of pulses (Moong bean) and rice (Basmati) - Processing and Food Engineering - Ludhiana PAU 2012 - 29cm, ; 84

This study was carried out to investigate the effect of cellulase enzyme pretreatment on moong bean (PAU 911) and brown rice (Basmati-370) on its viscoelastic properties, milling characteristics and quality characteristics. The pretreatment was given to m

Subjects--Topical Terms:
RICE - PROCESSING 2. MOONG BEAN - PROCESSING

Subjects--Index Terms: RICE - PROCESSING 2. MOONG BEAN - PROCESSING

Dewey Class. No.: T 664.725 R14E

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