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Factors affecting amino-acid availability in processed protein foods.
Harihar, N. Patel (1975) Factors affecting amino-acid availability in processed protein foods. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | heat processing, protein foods, amino acid availability |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 18 Processed foods 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: | 27 Jan 2023 04:46 |
| Last Modified: | 27 Jan 2023 04:46 |
| URI: | http://ir.cftri.res.in/id/eprint/15894 |
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