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

Items where Subject is "600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions"

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Creators | Item Type
Jump to: D | M | P | S
Number of items at this level: 5.


Dalal, V. B. and D'Souza, S. and Subramanyam, H. and Srivastava, H. C. (1962) Wax emulsion for extending the storage life of Sathgudi oranges. Food Science, 11. pp. 232-235.


Manisha, Guha and Soumya, C. and Indrani, D. (2012) Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29 . pp. 363-373. ISSN 0268-005X


Patel, M. M. and Venkateswara Rao, G. (1996) Effect of sugar, fat and emulsifiers on cookies prepared from blends of wheat and blackgram (Phaseolus mungo) flours. Journal of Food Science and Technology, 33 (4). 326-328, 15 ref.. ISSN 0022-1155

Purnima, C. (2007) Influence Of Surfactants On Wheat Protein Fractions Of Pasta Dough- Biochemical Approach. [Student Project Report]


Suvendu, Bhattacharya and Shylaja, M H and Manjunath, M S and Udaya Sankar, K. (1998) Rheology of lecithin dispersions. Journal of the American Oil Chemists' Society, 75 (7). 871-874, 20 ref..

This list was generated on Sun Jun 25 05:53:12 2017 IST.