SOURCES, PROPERTIES AND TYPES OF FOOD PROTEINS

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dc.contributor.authorYasothai, R
dc.contributor.authorGiriprasad, R
dc.contributor.authorTANUVAS
dc.date.accessioned2020-08-13T06:54:37Z
dc.date.available2020-08-13T06:54:37Z
dc.date.issued2015
dc.descriptionTNV_IJSET_2015_4(1)251-252en_US
dc.description.abstractThe concept of functional proteins was not born until the 1950s and, initially, the only commercially-produced functional proteins were merely dried fresh foods, for example dried egg white and non-fat dried milk. These products were similar to their fresh counterparts and no attempt was made in food industry to purify or fractionate proteins. The use of purified proteins was first achieved in other industries. For example, casein had been produced for many years piror to its isolation for food usage for plastic production and paper coating.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810150752
dc.keywordsFood Proteins, dry egg white, non-fat dried milken_US
dc.language.isoenen_US
dc.pages251-252en_US
dc.relation.ispartofseries;1
dc.subjectVeterinary Scienceen_US
dc.titleSOURCES, PROPERTIES AND TYPES OF FOOD PROTEINSen_US
dc.title.alternativeInternational Journal of Science, Environment and Technologyen_US
dc.typeArticleen_US
dc.volume4en_US
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