Optimization of enzymatic hydrolysis of pigeon pea for cooking quality of dhal
Abstract
Keywords: pigeon pea, enzymatic hydrolysis, cooking quality, enzymatic pre-treatment, dehulling, response surface methodology
DOI: 10.3965/j.ijabe.20140705.014
Citation: Sangani V P, Patel N C, Bhatt V M, Davara P R, Antala D K. Optimization of enzymatic hydrolysis of pigeon pea for cooking quality of dhal. Int J Agric & Biol Eng, 2014; 7(5): 123-132.
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