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Xylanase as a processing aid for papads, an Indian traditional food based on black gram

  • Published:2015-07 Issue:2 Volume:62 Page:1148-1153
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Awalgaonkar Gauri,Sarkar Shatabhisa,Bankar Sandip,Singhal Rekha S.

Funder

University Grants Commission

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Cereal arabinoxylan: occurrence, structure and properties;Andersson,2000

2. Official methods of analysis of the association of official agricultural chemists;AOAC,1975

3. Official methods of analysis of the association of official analytical chemists, inc;AOAC,1984

4. Brown, P. H., & Finley, J. W. (2005) Enzymatic improvement of pasta processing. United States Patent 6855325.

5. Xylanases in baking industry;*Butt;Food Technology and Biotechnology,2008

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