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Grain Based Micronutrient Rich Food Gels: Development, Characterization And Bio-Accessibility.

Nagaprabha, P. (2016) Grain Based Micronutrient Rich Food Gels: Development, Characterization And Bio-Accessibility. Doctoral thesis, Central Food Technological Research Institute.

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Abstract

The broad objective of the proposed study is to develop the micronutrient rich food gels. The different studies include the characterization of the grains and grain flours, development and characterization of grain based gels, maturity and stability of gels, isolation and characterization of major components from green gram and foxtail millet, and development of micronutrient rich gel-in-gel and assessment of the developed gel with incorporated micronutrients.

Item Type: Thesis (Doctoral)
Uncontrolled Keywords: cereal pulse flour gel formation foxtail millet green gram micronutrient
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Jul 2017 11:01
Last Modified: 11 Jul 2017 11:01
URI: http://ir.cftri.com/id/eprint/12805

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