Physical and enzymatic methods for improving the quality of sesame flour

Potluri, L. (2004) Physical and enzymatic methods for improving the quality of sesame flour. [Student Project Report] (Submitted)

PDF
pr-152.pdf - Submitted Version
Restricted to Repository staff only
Download (6MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	enzymatic methods, sesame flour, seeds, oil, tannins
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions:	Protein Chemistry and Technology
Depositing User:	Somashekar K S
Date Deposited:	10 Dec 2024 06:58
Last Modified:	10 Dec 2024 06:58
URI:	http://ir.cftri.res.in/id/eprint/18663

Actions (login required)