CHARACTERISATION, FUNCTIONALITY AND QUALITY ASSESMENT OF PROTEIN ISOLATE/HYDROLYSATE FROM PSEUDOCEREALS

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TextPublication details: LUDHIANA PAU 2018Subject(s):

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Dissertation note: Ph.D FOOD TECHNOLOGY 2018

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Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T664.7 G96C (Browse shelf(Opens below))	Not for loan	CD of Thesis 303449		280342
Theses/ Dissertation	Mohinder Singh Randhawa Library	T664.7 G96C (Browse shelf(Opens below))	Not for loan	With Cd A/c No.280342		303449

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Previous	T 664.7 D 38 D DEVELOPMENT OF HEALTH FOODS FROM MULTITUDE POTENTIAL WHEAT GRASS POWDER AND JUICE	T664.7 G14F Functionality Of Processed Lentils (Lens culinaris) In Food Products	T664.7 G14F Functionality Of Processed Lentils (Lens culinaris) In Food Products	T664.7 G96C CHARACTERISATION, FUNCTIONALITY AND QUALITY ASSESMENT OF PROTEIN ISOLATE/HYDROLYSATE FROM PSEUDOCEREALS	T664.7 G96C CHARACTERISATION, FUNCTIONALITY AND QUALITY ASSESMENT OF PROTEIN ISOLATE/HYDROLYSATE FROM PSEUDOCEREALS	T664.7 J35C Cereal Starch Nanoparticles:Preparation,Characterization And Utilization	T664.7 J35C Cereal Starch Nanoparticles:Preparation,Characterization And Utilization	Next

Ph.D FOOD TECHNOLOGY 2018

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