The effect of heat processing on lysine content of selected foods

Supreetha, S. (2004) The effect of heat processing on lysine content of selected foods. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	lysine, protein estimation, food samples, cereal, legume, oilseeds
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 02 Amino acids 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds 600 Technology > 08 Food technology > 21 Cereals
Divisions:	Protein Chemistry and Technology
Depositing User:	Somashekar K S
Date Deposited:	11 Dec 2024 08:45
Last Modified:	11 Dec 2024 08:45
URI:	http://ir.cftri.res.in/id/eprint/18742

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