Items where Subject is "600 Technology > 08 Food technology > 16 Nutritive value > 06 Gums-edible"
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Bains, G. S. (1960) Cereal gums. Reviews in Food Technology, 2. pp. 50-66.
Dipjyoti, Saha (2008) Hydrocolloids as thickening and gelling agents in food. [Student Project Report]
Praveen Kumar, Srivastava and Mukesh, Kapoor (2015) Recombinant GH-26 endo-mannanase from Bacillus sp. CFR1601: Biochemical characterization and application in preparation of partially hydrolysed guar gum. LWT - Food Science and Technology, 64 (2). pp. 809-816.
Rastogi, Jatin and Roopesh Kumar, R. (2008) Characterization Of Mixed Gels. [Student Project Report]
Shipra, Sharma and Suvendu, Bhattacharya (2015) Flow behaviour of gellan sol with selected cations. Journal of Food Science and Technology, 52 (2). pp. 1233-1237. ISSN 0022-1155
Shobha, M. S. and Tharanathan, R. N. (2015) Modulation in the rheological behaviour of porcine pepsin treated guar galactomannan on admixture with k-carrageenan. Carbohydrate Polymers, 115. pp. 253-259.
Supriya, Kaul (2014) Studies on the effect of edible oils, Eugenia jambolana and Orlistat on the pancreatic lipase activity. [Student Project Report] (Submitted)
Venkateswara Rao, G. and Indrani, D. and Shurpalekar, S. R. (1985) Guar gum as an additive for improving the bread making quality of wheat flours. Journal of Food Science and Technology, 22 (2). 101-104, 7 ref..