Optimization of enzymatic hydrolysis of guar gum using response surface methodology

Published 2012 View Full Article

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Title
Optimization of enzymatic hydrolysis of guar gum using response surface methodology
Authors
Keywords
Guar gum, Viscosity, Process optimization, Response surface methodology, Central composite design
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 8, Pages 1600-1605
Publisher
Springer Nature
Online
2012-03-19
DOI
10.1007/s13197-012-0678-z
References
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