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

Role of Constituents of Fat in Foaming and Absorption of Fat during Frying

Muninarayana, R. (2009) Role of Constituents of Fat in Foaming and Absorption of Fat during Frying. [Student Project Report]

[img] PDF
Muninarayana_R.pdf
Restricted to Repository staff only

Download (754kB)

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: Deep fat frying foaming Lecithins fat absorption
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Oct 2009 09:33
Last Modified: 06 Oct 2009 09:33
URI: http://ir.cftri.com/id/eprint/9272

Actions (login required)

View Item View Item