Effect of Thermal and Non-Thermal Processing on the Nutritional Composition, Pasting Profile and Protein Secondary Structure of Alfalfa
Authors
Prashant Sahni
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
Savita Sharma
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
Arashdeep Singh
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
Gurkirat Kaur
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
Language: English
Page range: 31 - 42
Submitted on: Jan 13, 2021
Accepted on: Apr 30, 2021
Published on: Jun 28, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 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.