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Hydrocolloids as thickening and gelling agents in food

Dipjyoti, Saha (2008) Hydrocolloids as thickening and gelling agents in food. [Student Project Report]

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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
Additional Information: The characteristics of hydrocolloids with an overall objective to have a concise review to move forward for a research investigation on the application of hydrocolloids in food system are discussed.
Uncontrolled Keywords: Hydrocolloids thickening Gelling agents applications food system
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 06 Gums-edible
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Mar 2009 04:42
Last Modified: 12 Mar 2009 04:42
URI: http://ir.cftri.com/id/eprint/8903

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