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Utilization of omega-3 fatty acids and protein concentrate extracted from purslane (Portulaca oleracea L.) for food product formulation.
Niharika, Shanker (2018) Utilization of omega-3 fatty acids and protein concentrate extracted from purslane (Portulaca oleracea L.) for food product formulation. Doctoral thesis, University of Mysore.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | purslane based healthy snack food, lipid, protein extraction, retention processes, leaf extract |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 23 Vegetables |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 08 Oct 2020 06:00 |
| Last Modified: | 08 Oct 2020 06:00 |
| URI: | http://ir.cftri.res.in/id/eprint/14523 |
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