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Immobilization of Beta Galactosidase for production of fermented milk products with low lactose
An immobilized β – galactosidase enzyme system was developed using permeabilized cells of K. fragilis as an enzyme source and food grade agar as the immobilizing agent. This was utilised for hydrolysing lactose content present in milk, which in turn was used for preparing selected fermented product...
| Tác giả chính: | Geetha R |
|---|---|
| Tác giả khác: | Prasad V (Guide) |
| Định dạng: | Ph.D Thesis |
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Mannuthy
Department of Dairy Science, College of Veterinary and Animal Sciences
1996
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Những quyển sách tương tự
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Immobolization of beta galactosidase for production of fermented milk products with low lactose
Bằng: R Geetha, et al.
Được phát hành: (1996) -
Immobilization of beta galatosidase for produtction of formnted milk products with low lactose
Bằng: R geetha
Được phát hành: (1996) -
Fermented milk and dairy products
Bằng: Puniya, Anil Kumar
Được phát hành: (2016) -
Fermented milk and dairy products
Bằng: Puniya, Anil Kumar
Được phát hành: (2016) -
Encyclopaedia of fermented fresh milk products /
Được phát hành: (1997)