Understanding processing-structure-function-interrelations of sustainable multi-component fractions from oilseed press cakes

Food Science

1. Whey Cheese 100%
2. Snack 50%
3. Water Holding Capacity 50%
4. Scanning Electron Microscopy 50%
5. Oilseed 50%
6. Functional Food 50%
7. Functional Drinks 50%
8. Novel Food 25%
9. Nutritive Value 25%
10. Lactic Acid Bacteria 25%