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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