Studies on the effect of processing conditions on amino acid availability and functional properties of vegetable proteins (Record no. 286694)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00691nam a22001817a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 120119t xxu||||| |||| 00| 0 eng d |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 574.19296 MAD |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Madhavi, D. L. |
| 245 10 - TITLE STATEMENT | |
| Title | Studies on the effect of processing conditions on amino acid availability and functional properties of vegetable proteins |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 240 p. : ill. ; 32 cm. |
| 502 ## - DISSERTATION NOTE | |
| Degree type | Ph.D |
| Name of granting institution | University of Mysore, Department of Studies in Biochemistry. |
| Year degree granted | 1985. |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Biochemistry |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Vegetable proteins |
| Uncontrolled term | Amino acid |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Srinivasan, K. S. |
| Relator term | guide |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://dspace.vidyanidhi.org.in:8080/dspace/handle/2009/2612 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| -- | 233156 |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| -- | 233157 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| -- | 233158 |
| Withdrawn status | Lost status | Damaged status | Home library | Current library | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|
| Mysore University Main Library | Mysore University Main Library | 19/01/2012 | 574.19296 MAD | T1716 | 19/01/2012 | Thesis |