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Enzymatic and physical modifications for the preparation and utilization of soy flour for better functional properties
Radha, C. (2006) Enzymatic and physical modifications for the preparation and utilization of soy flour for better functional properties. Doctoral thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | soy flours, bakery products, soybean plant, seed, protein extracted, oilseeds |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 20 Nov 2024 11:14 |
| Last Modified: | 20 Nov 2024 11:14 |
| URI: | http://ir.cftri.res.in/id/eprint/18355 |
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