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Studies on the heat coagulation and emulsifying properties of oilseed proteins.
Lakshmi, T. S. (1978) Studies on the heat coagulation and emulsifying properties of oilseed proteins. Doctoral thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | oilseed proteins, sesame seed, heat coagulation, emulsification |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 10 Mar 2023 08:20 |
| Last Modified: | 10 Mar 2023 08:20 |
| URI: | http://ir.cftri.res.in/id/eprint/16189 |
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