Freeze-thaw stability of enzyme treated tupig
ABSTRACT The study aimed to assess the stability of enzyme-treated tupig upon exposure to 5 subsequent freeze-thaw cycles. An acceptable tupig formulation was established through multi-level sensory evaluation. This was treated with maltogenic alpha-amylase at 0.05% and 0.12%, and pentosanase at 0.0...
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| Format: | Thesis |
| Language: | English |
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2009.
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