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Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods.
Shanthilal, J. (2016) Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods. Doctoral thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | hydrocolloid chickpea flour rice flour model systems |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 06 Gums-edible 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Jul 2017 08:37 |
| Last Modified: | 13 Jul 2017 10:57 |
| URI: | http://ir.cftri.res.in/id/eprint/12819 |
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