Optimization of enzymatic hydrolysis of guar gum using response surface methodology

Journal of Food Science and Technology

Volumn 51, Issue 8, 2014, Pages 1600-1605

  Mudgil, Deepak ^a   Barak, Sheweta ^a   Khatkar, B S ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Central composite design; Guar gum; Process optimization; Response surface methodology; Viscosity

Indexed keywords

HEALTH; OPTIMIZATION; REGRESSION ANALYSIS; SURFACE PROPERTIES; VISCOSITY;

CENTRAL COMPOSITE DESIGNS; COEFFICIENT OF DETERMINATION; GUAR GUMS; RESPONSE SURFACE METHODOLOGY; SECOND-ORDER POLYNOMIAL; SOLUBLE DIETARY FIBER; STATISTICAL SIGNIFICANCE; VISCOSITY REDUCTION;

ENZYMATIC HYDROLYSIS;

CYAMOPSIS; CYAMOPSIS TETRAGONOLOBA; LOTUS;

EID: 84905052685     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0678-z     Document Type: Article

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