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Studies on the effect of processing conditions on amino acid availability and functional properties of vegetable proteins

Madhavi, D. L.

Studies on the effect of processing conditions on amino acid availability and functional properties of vegetable proteins - 240 p. : ill. ; 32 cm.

Subjects--Topical Terms:
Biochemistry

Subjects--Index Terms: Vegetable proteins Amino acid

Dewey Class. No.: 574.19296 MAD

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