Your browser doesn't support javascript.
loading
Isolation, characterization, and utilization of wheat bran protein fraction for food application.
Uttam, Adgunkar Neha; Padte, Shweta; Raj, G Joshua Vimal; Govindaraju, K; Kumar, Sourav.
Afiliação
  • Uttam AN; Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Cheluvamba Mansion, Valmiki Rd, Opp. Railway Museum, Devaraja Mohalla, CFTRI Campus, Kajjihundi, Mysuru, Karnataka 570020 India.
  • Padte S; Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Cheluvamba Mansion, Valmiki Rd, Opp. Railway Museum, Devaraja Mohalla, CFTRI Campus, Kajjihundi, Mysuru, Karnataka 570020 India.
  • Raj GJV; School of Biotechnology and Bioinformatics, D.Y.Patil Deemed to be University, Navi Mumbai, India.
  • Govindaraju K; Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Cheluvamba Mansion, Valmiki Rd, Opp. Railway Museum, Devaraja Mohalla, CFTRI Campus, Kajjihundi, Mysuru, Karnataka 570020 India.
  • Kumar S; Department of Protein Chemistry and Technology, CSIR-CFTRI, Mysore, India.
J Food Sci Technol ; 60(2): 464-473, 2023 Feb.
Article em En | MEDLINE | ID: mdl-36712213
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article