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Studies on the effect of processing conditions on amino acid availability and functional properties of vegetable proteins
Madhavi, D. L. (1985) Studies on the effect of processing conditions on amino acid availability and functional properties of vegetable proteins. Doctoral thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | vegetable proteins, amino acid, functional properties, groundnut meal, processing, heat treatment, drying |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 16 Nutritive value > 02 Amino acids 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 09 Feb 2024 10:59 |
| Last Modified: | 20 Feb 2024 10:32 |
| URI: | http://ir.cftri.res.in/id/eprint/16950 |
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