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Studies on functional and biological properties of enzyme modified duck egg white hydrolysate.
Sandeep, M. (2021) Studies on functional and biological properties of enzyme modified duck egg white hydrolysate. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | antioxidant, duck egg, white hydrolysate powder, modification of enzyme |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 05 Apr 2022 07:05 |
| Last Modified: | 05 Apr 2022 07:05 |
| URI: | http://ir.cftri.res.in/id/eprint/15179 |
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