[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Effect of Specific Additives on Rheological Behaviour of viscoelastic food.

Yash, Dixit (2012) Effect of Specific Additives on Rheological Behaviour of viscoelastic food. [Student Project Report] (Submitted)

[img] PDF
Yash_Dixit.pdf - Submitted Version
Restricted to Repository staff only

Download (7MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Uncontrolled Keywords: additives, whey protein concentrate, xanthan gum, sugar, salt, rheological characteristics, rice doughs
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Nov 2012 06:57
Last Modified: 20 Nov 2012 06:57
URI: http://ir.cftri.com/id/eprint/11048

Actions (login required)

View Item View Item