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