Development and characterization of egg white-millet hydrolysate using Lactobacillus Casei

Guru Vishwas, S (2023) Development and characterization of egg white-millet hydrolysate using Lactobacillus Casei. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Soxhlet apparatus, egg white, millet hydrolysate, Lactobacillus Casei, antioxidant
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Somashekar K S
Date Deposited:	10 Dec 2023 05:02
Last Modified:	10 Dec 2023 05:02
URI:	http://ir.cftri.res.in/id/eprint/16846

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