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

Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods.

Shanthilal, J. (2016) Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods. Doctoral thesis, Central Food Technological Research Institute.

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

Download (46MB)

Item Type: Thesis (Doctoral)
Uncontrolled Keywords: hydrocolloid chickpea flour rice flour model systems
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 06 Gums-edible
600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Jul 2017 08:37
Last Modified: 13 Jul 2017 10:57
URI: http://ir.cftri.com/id/eprint/12819

Actions (login required)

View Item View Item