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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Holdings
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

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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