Optimization of digestion parameters for the elimination of residual β-cyclodextrin used for cholesterol reduction in egg using glucoamylase

European Food Research and Technology

Volumn 210, Issue 4, 2000, Pages 231-236

  Rao, Pramila ^a   Kumar, Sukuniaran Umesh ^a   Rao, Dittakavi Narasimha ^a   Divakar, Soundar ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cholesterol reduction in egg; Egg yolk; Glucoamylase; Optimization of parameters; Whole egg; Cyclodextrin digestion

Indexed keywords

EID: 19744369736     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050015     Document Type: Article

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