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

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

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 1 (June 2021)
By: Prashant Sahni,  Savita Sharma,  Arashdeep Singh and  Gurkirat Kaur  
Open Access
|Jun 2021

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DOI: https://doi.org/10.2478/aucft-2021-0003 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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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:
alfalfa,
ATR-FTIR,
pasting,
processing
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 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.

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