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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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