The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed

Published 2014 View Full Article

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Title
The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed
Authors
Keywords
<em class=EmphasisTypeItalic >Terminalia catappa</em>, Thermal processing, Protein quality, Amino acid
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 7, Pages 4637-4641
Publisher
Springer Nature
Online
2014-07-21
DOI
10.1007/s13197-014-1490-8
References
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