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Effect of Processing on Nutritional, Nutraceuticals and Functional Properties of Garden Cress (Lepidium sativum L.) Seed and its Application in Specialty Food Formulations.

Snehal, Dasharath Doke (2018) Effect of Processing on Nutritional, Nutraceuticals and Functional Properties of Garden Cress (Lepidium sativum L.) Seed and its Application in Specialty Food Formulations. Doctoral thesis, Academy of Scientific and Innovative Research.

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Item Type: Thesis (Doctoral)
Uncontrolled Keywords: Garden cress seed, ready-to-use flour, ready-to-eat foods, lactogenic potential, processing, nutritional, nutraceuticals functional properties
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 May 2019 05:51
Last Modified: 11 Jun 2019 06:50
URI: http://ir.cftri.com/id/eprint/14084

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