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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