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

By:

Raj Kumar

Material type: Text

TextPublication details: Ludhiana PAU 2012Edition: Processing and Food EngineeringDescription: 29cm, ; 84Subject(s):

DDC classification:

T 664.725 R14E

Summary: 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

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.725 R14E (Browse shelf(Opens below))	Not for loan		251151

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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

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