Enhancement of nutritional and functional properties of rice flour by microbial enzymes

By:

Puri, Shruti

Material type: Text

TextPublication details: Ludhiana PAU 2011Edition: MicrobiologyDescription: 29cm. ; 78Subject(s):

DDC classification:

T 664.725 P94E

Summary: 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,

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.725 P94E (Browse shelf(Opens below))	Not for loan		250851

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,

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