| 000 | 00691nam a22001817a 4500 | ||
|---|---|---|---|
| 008 | 120119t xxu||||| |||| 00| 0 eng d | ||
| 041 | _aeng | ||
| 082 | 0 | 4 | _a574.19296 MAD |
| 100 | 1 |
_aMadhavi, D. L. _9233156 |
|
| 245 | 1 | 0 | _aStudies on the effect of processing conditions on amino acid availability and functional properties of vegetable proteins |
| 300 | _a240 p. : ill. ; 32 cm. | ||
| 502 |
_bPh.D _cUniversity of Mysore, Department of Studies in Biochemistry. _d1985. |
||
| 650 | 4 |
_aBiochemistry _9233157 |
|
| 653 | _aVegetable proteins | ||
| 653 | _aAmino acid | ||
| 700 | 1 |
_aSrinivasan, K. S. _eguide _9233158 |
|
| 856 | _uhttp://dspace.vidyanidhi.org.in:8080/dspace/handle/2009/2612 | ||
| 999 |
_c286694 _d286630 |
||