![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Preparation of Nutritionally Superior Fats by Lipase Esterification.
Biranchi, Bebarta (2012) Preparation of Nutritionally Superior Fats by Lipase Esterification. [Student Project Report] (Submitted)
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Pr-1071.pdf - Submitted Version Restricted to Repository staff only Download (1MB) |
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: | lipase esterification, kokum fat, bakery shortening |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 19 Lipids-oils/fats |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 10 May 2012 10:00 |
| Last Modified: | 10 May 2012 10:00 |
| URI: | http://ir.cftri.res.in/id/eprint/10727 |
Actions (login required)
 |
View Item |