Swathi, K. (2022) Effect of Thermal Processes and Spices on In Vitro Digestibility of Oilseed Proteins. Masters thesis, Central Food Technological Research Institute.
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50BB20A08035. Swathi K- Effect of Thermal processes and spices on invitro digestibility of oilseed proteins.pdf - Submitted Version
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | thermal processes, oilseed protein digestibility , spices |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 03 Aug 2022 07:00 |
| Last Modified: | 03 Aug 2022 07:00 |
| URI: | http://ir.cftri.res.in/id/eprint/15562 |
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