Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
Subjects
Architecture and Design
Arts
Business and Economics
Chemistry
Classical and Ancient Near Eastern Studies
Computer Sciences
Cultural Studies
Engineering
General Interest
Geosciences
History
Industrial Chemistry
Jewish Studies
Law
Library and Information Science, Book Studies
Life Sciences
Linguistics and Semiotics
Literary Studies
Materials Sciences
Mathematics
Medicine
Music
Pharmacy
Philosophy
Physics
Social Sciences
Sports and Recreation
Theology and Religion
Publications
Journals
Books
Proceedings
Publishers
Blog
Contact
Search
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 1 (June 2021)
Open Access
Effect of Thermal and Non-Thermal Processing on the Nutritional Composition, Pasting Profile and Protein Secondary Structure of Alfalfa
Prashant Sahni
Prashant Sahni
,
Savita Sharma
Savita Sharma
,
Arashdeep Singh
Arashdeep Singh
and
Gurkirat Kaur
Gurkirat Kaur
| Jun 28, 2021
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 1 (June 2021)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Published Online:
Jun 28, 2021
Page range:
31 - 42
Received:
Jan 13, 2021
Accepted:
Apr 30, 2021
DOI:
https://doi.org/10.2478/aucft-2021-0003
Keywords
alfalfa
,
ATR-FTIR
,
pasting
,
processing
© 2021 Prashant Sahni et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Prashant Sahni
Department of Food Science and Technology, Punjab Agricultural University
Ludhiana, India
Department of Food Science and Technology, Punjab Agricultural University
Ludhiana, India
Savita Sharma
Department of Food Science and Technology, Punjab Agricultural University
Ludhiana, India
Arashdeep Singh
Department of Food Science and Technology, Punjab Agricultural University
Ludhiana, India
Gurkirat Kaur
Department of Food Science and Technology, Punjab Agricultural University
Ludhiana, India