Extraction of xylooligosaccharides from hard-shell almond variety ('Wirin') and their utilisation in cookies

Journal of Food Science and Technology

Volumn 45, Issue 6, 2008, Pages 527-530

  Rehman, S U ^a   Babu, I ^a   Zahoor, T ^a   Nawaz, H ^a   Bhatti, I A ^a   Latif, F ^b   Mumtaz, S ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b National Institute of Breeding and Genetics Engineering   (Pakistan)

Author keywords

Almond shell; Cookies; Sensory quality; Xylanase; Xylooligosaccharides

Indexed keywords

HYDROLYSIS;

ALMOND SHELL; ALMOND SHELLS; COOKIES; ENZYMATIC HYDROLYSIS; SENSORY QUALITY; XYLANASE; XYLOOLIGOSACCHARIDES;

SHELLS (STRUCTURES);

PRUNUS DULCIS;

EID: 52949131406     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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