Freeze-thaw stability of enzyme-treated cuchinta
ABSTRACT The study aimed to establish the stability of amylase-treated cuchinta exposed to 5 sequential freeze-thaw cycles. The most acceptable cuchinta was developed and subjected to various enzyme-treatments consisting of maltogenic alpha-amylase (0.005% and 0.012%) and pentosanase (0.003% and 0.0...
| প্রধান লেখক: | |
|---|---|
| অন্যান্য লেখক: | |
| বিন্যাস: | গবেষণাপত্র |
| ভাষা: | English |
| প্রকাশিত: |
2008.
|
| বিষয়গুলি: |