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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5448
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dc.contributor.authorMulimani, VH
dc.contributor.authorRamalingam
dc.date.accessioned2020-06-12T15:08:01Z-
dc.date.available2020-06-12T15:08:01Z-
dc.date.issued1997
dc.identifier.citationWORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY , Vol. 13 , 5 , p. 583 - 585en_US
dc.identifier.uri10.1023/A:1018529812482
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5448-
dc.description.abstractThe use of crude alpha-galactosidase from Gibberella fujikuroi to reduce the flatulence-inducing raffinose family sugars in chickpea flour was studied. Crude enzyme treatment of chickpea flour resulted in complete hydrolysis of sugars of the raffinose family, This method could be useful on commercial scale.en_US
dc.publisherRAPID SCIENCE PUBLISHERS
dc.subjectchickpea
dc.subjectflatulence
dc.subjectalpha-galactosidase
dc.subjectoligosaccharides
dc.titleEnzymatic degradation of raffinose family sugars in chickpea flouren_US
dc.typeArticle
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