Technologies for Value Addition in Food Products and Processes
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Published By Apple Academic Press

9780429242847
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Dry Fractionation of Legumes

2019 ◽  
pp. 337-374
Author(s):  
Snehasis Chakraborty ◽  
Chandrima Shrivastava
Keyword(s):  
Dry Fractionation

Rice Protein: Properties, Extraction, and Applications in Food Formulation

2019 ◽  
pp. 287-304
Author(s):  
Neeraj Ghanghas ◽  
M. T. Mukilan ◽  
Pramod K. Prabhakar ◽  
Nitin Kumar
Keyword(s):  
Rice Protein ◽  
Protein Properties

Rheology

2019 ◽  
pp. 1-24
Author(s):  
Mamta Bhardwaj ◽  
Renuka Singh ◽  
D. C. Saxena
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