Effect of pearling on the free and bound lipids of sorghum.

Laxman, K. (1978) Effect of pearling on the free and bound lipids of sorghum. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	pearling, sorghum, bound lipid composition
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Feb 2023 09:45
Last Modified:	14 Feb 2023 09:45
URI:	http://ir.cftri.res.in/id/eprint/16003

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