| 000 | 01285 a2200349 4500 | ||
|---|---|---|---|
| 005 | 20250516222527.0 | ||
| 264 | 0 | _c20150601 | |
| 008 | 201506s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2012.03.055 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aKishore, Devesh | |
| 245 | 0 | 0 |
_aOptimisation of immobilisation conditions for chick pea β-galactosidase (CpGAL) to alkylamine glass using response surface methodology and its applications in lactose hydrolysis. _h[electronic resource] |
| 260 |
_bFood chemistry _cOct 2012 |
||
| 300 |
_a1650-7 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCicer _xenzymology |
| 650 | 0 | 4 |
_aEnzymes, Immobilized _xchemistry |
| 650 | 0 | 4 | _aFood Storage |
| 650 | 0 | 4 | _aFood Technology |
| 650 | 0 | 4 |
_aGalactose _xchemistry |
| 650 | 0 | 4 |
_aGlass _xchemistry |
| 650 | 0 | 4 | _aHydrolysis |
| 650 | 0 | 4 |
_aLactose _xchemistry |
| 650 | 0 | 4 |
_aMilk _xchemistry |
| 650 | 0 | 4 | _aTemperature |
| 650 | 0 | 4 |
_abeta-Galactosidase _xchemistry |
| 700 | 1 | _aKayastha, Arvind M | |
| 773 | 0 |
_tFood chemistry _gvol. 134 _gno. 3 _gp. 1650-7 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2012.03.055 _zAvailable from publisher's website |
| 999 |
_c23991723 _d23991723 |
||