Effect of Thermal and Non-Thermal Processing on the Nutritional Composition, Pasting Profile and Protein Secondary Structure of Alfalfa

.blurhash-client-img { display: none !important; }

Open Access

|Jun 2021

Authors

Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India

Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India

Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India

Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India

DOI: https://doi.org/10.2478/aucft-2021-0003 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 31 - 42

Submitted on: Jan 13, 2021

Accepted on: Apr 30, 2021

Published on: Jun 28, 2021

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

Related subjects:

© 2021 Prashant Sahni, Savita Sharma, Arashdeep Singh, Gurkirat Kaur, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.