Factors affecting amino-acid availability in processed protein foods.

Harihar, N. Patel (1975) Factors affecting amino-acid availability in processed protein foods. Masters thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	heat processing, protein foods, amino acid availability
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 18 Processed foods 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:	27 Jan 2023 04:46
Last Modified:	27 Jan 2023 04:46
URI:	http://ir.cftri.res.in/id/eprint/15894

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