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Effect of starch-protein interaction on physico-chemical, functional and digestible properties of blends.

Shibina, P. (2019) Effect of starch-protein interaction on physico-chemical, functional and digestible properties of blends. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: kafirin protein, grain, sorghum, starch digestibility
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2020 06:11
Last Modified: 09 Jun 2020 06:11
URI: http://ir.cftri.com/id/eprint/14369

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