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Effect of Specific Additives on Rheological Behaviour of viscoelastic food.
Yash, Dixit (2012) Effect of Specific Additives on Rheological Behaviour of viscoelastic food. [Student Project Report] (Submitted)
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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: | additives, whey protein concentrate, xanthan gum, sugar, salt, rheological characteristics, rice doughs |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 31 Food Additives |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 20 Nov 2012 06:57 |
| Last Modified: | 20 Nov 2012 06:57 |
| URI: | http://ir.cftri.res.in/id/eprint/11048 |
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