| 000 | 00788nam a2200193Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s2011 xx 000 0 und d | ||
| 082 | _aT 664.725 P94E | ||
| 100 | _aPuri, Shruti | ||
| 245 | 0 | _aEnhancement of nutritional and functional properties of rice flour by microbial enzymes | |
| 250 | _aMicrobiology | ||
| 260 |
_aLudhiana _bPAU _c2011 |
||
| 300 | _a29cm. ; 78 | ||
| 520 | _aABSTRACT 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, | ||
| 650 | _aRICE FLOUR | ||
| 653 | _aAGRICULTURAL RESIDUES | ||
| 653 | _aASPERGILLUS ORYZAE | ||
| 653 | _aRICE FLOUR | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c129837 _d129837 |
||