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Protein-lipid interactions affecting the quality of protein foods.

Varma, T. N. R. (1966) Protein-lipid interactions affecting the quality of protein foods. Journal of Food Science and Technology, 4. pp. 121-123.

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Item Type: Article
Uncontrolled Keywords: lipid oxidation, protein foods
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jun 2016 07:06
Last Modified: 06 Jun 2016 07:06
URI: http://ir.cftri.com/id/eprint/5123

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