Emulsification properties of groundnut protein.

Lee Hea, Ran (1974) Emulsification properties of groundnut protein. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	groundnut protein isolate, groundnut flour, emulsion formation
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions 600 Technology > 08 Food technology > 33 Nuts
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Aug 2022 11:22
Last Modified:	25 Aug 2022 11:22
URI:	http://ir.cftri.res.in/id/eprint/15674

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