Isolation, process optimisation and characterisation of the protein from the de‐oiled cake flour of Madhuca latifolia
Author:
Affiliation:
1. Centre of Studies in Surface Science and TechnologySchool of ChemistrySambalpur UniversityJyoti Vihar768019OdishaIndia
2. Department of Chemical and Materials EngineeringChang Gung UniversityTaoyuan33302Taiwan
Publisher
Institution of Engineering and Technology (IET)
Subject
Electrical and Electronic Engineering,Biotechnology,Electronic, Optical and Magnetic Materials
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1049/iet-nbt.2020.0029
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