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Enrichment of Mayonnaise with Omega-3 Fatty Acids from Plant Source and the Effect of Egg and Soy-based Emulsifiers.
Mary Blah, Bethsheba Dondor (2018) Enrichment of Mayonnaise with Omega-3 Fatty Acids from Plant Source and the Effect of Egg and Soy-based Emulsifiers. Masters thesis, Central Food Technological Research Institute.
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Bethsheba dissertation.pdf - Submitted Version Restricted to Repository staff only Download (2MB) |
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Omega-3 Fatty Acids, Emulsifiers, Plant Source, Mayonnaise, Soy-based |
| Subjects: | 500 Natural Sciences and Mathematics > 10 Plants 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 05 Jun 2020 04:46 |
| Last Modified: | 05 Jun 2020 04:46 |
| URI: | http://ir.cftri.res.in/id/eprint/14322 |
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