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Prolamin and resistant starch of sorghum as functional ingredients: Effect of processing
Jyoti, Semwal (2023) Prolamin and resistant starch of sorghum as functional ingredients: Effect of processing. Doctoral thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | Prolamin, thermal processing, sorghum corneous endosperm, resistant starch, protein digestibility, functional properties |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Grain Science and Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 30 May 2024 10:47 |
| Last Modified: | 30 May 2024 10:47 |
| URI: | http://ir.cftri.res.in/id/eprint/17648 |
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