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Role of alginate in gel formation: Characterization and applications for developing textured products.

Roopa, B. S. (2011) Role of alginate in gel formation: Characterization and applications for developing textured products. PhD thesis, University of Mysore.

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Item Type: Thesis (PhD)
Uncontrolled Keywords: alginate, gel formation, textured products, liquid foods
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Nov 2013 08:42
Last Modified: 14 Nov 2013 08:42
URI: http://ir.cftri.com/id/eprint/11298

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