Studies on Functional Properties of Enzyme Modified Duck Egg White Hydrolysate.

Fleming, K. F. (2021) Studies on Functional Properties of Enzyme Modified Duck Egg White Hydrolysate. [Student Project Report] (Submitted)

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08. Fleming K F - Investigation Thesis Report.pdf - Submitted Version
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Item Type:	Student Project Report
Uncontrolled Keywords:	enzyme modified, duck egg, white powder,drying techniques
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Nov 2021 05:00
Last Modified:	08 Nov 2021 05:00
URI:	http://ir.cftri.res.in/id/eprint/14933

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