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Effect of Thermal Processes and Spices on In Vitro Digestibility of Oilseed Proteins.
Swathi, K. (2022) Effect of Thermal Processes and Spices on In Vitro Digestibility of Oilseed Proteins. Masters thesis, Central Food Technological Research Institute.
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50BB20A08035. Swathi K- Effect of Thermal processes and spices on invitro digestibility of oilseed proteins.pdf - Submitted Version Restricted to Repository staff only Download (2MB) |
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | thermal processes, oilseed protein digestibility , spices |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 03 Aug 2022 07:00 |
| Last Modified: | 03 Aug 2022 07:00 |
| URI: | http://ir.cftri.res.in/id/eprint/15562 |
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