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Improvement of nutritional and organoleptic qualities of cereals, pulses and pressed oil seed cakes by microorganisms and their enzymes.
Hemanta Kumar, Das (1982) Improvement of nutritional and organoleptic qualities of cereals, pulses and pressed oil seed cakes by microorganisms and their enzymes. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | cereals, pulses, oilseed pressed cakes, enzymic processing, anti-nutritional factors |
| Subjects: | 600 Technology > 08 Food technology > 10 Food Microorganisms 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Fermentation Technology and Bioengineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Mar 2023 10:49 |
| Last Modified: | 23 Mar 2023 10:49 |
| URI: | http://ir.cftri.res.in/id/eprint/16232 |
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