Lee Hea, Ran (1974) Emulsification properties of groundnut protein. [Student Project Report] (Submitted)
![[thumbnail of T-299.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "T-299.pdf")
PDF
T-299.pdf - Submitted Version
Restricted to Repository staff only
Download (5MB)
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | groundnut protein isolate, groundnut flour, emulsion formation |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions 600 Technology > 08 Food technology > 33 Nuts |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 Aug 2022 11:22 |
| Last Modified: | 25 Aug 2022 11:22 |
| URI: | http://ir.cftri.res.in/id/eprint/15674 |
Actions (login required)
- View Item