Madhavi, D. L. (1985) Studies on the effect of processing conditions on amino acid availability and functional properties of vegetable proteins. Doctoral thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | vegetable proteins, amino acid, functional properties, groundnut meal, processing, heat treatment, drying |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 16 Nutritive value > 02 Amino acids 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 09 Feb 2024 10:59 |
| Last Modified: | 20 Feb 2024 10:32 |
| URI: | http://ir.cftri.res.in/id/eprint/16950 |
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