Understanding the role of non-enzymatically produced partially hydrolyzed guar gum and grape pomace in the development of synbiotic, low-fat ice creams.

Gopika, P. P. (2022) Understanding the role of non-enzymatically produced partially hydrolyzed guar gum and grape pomace in the development of synbiotic, low-fat ice creams. [Student Project Report] (Submitted)

PDF GopikaP.pdf - Submitted Version Restricted to Repository staff only Download (1MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	low-fat ice creams partly hydrolyzed guar gum grape pomace powder probiotics
Subjects:	600 Technology > 08 Food technology > 27 Dairy products
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Jun 2022 08:40
Last Modified:	27 Jun 2022 08:40
URI:	http://ir.cftri.res.in/id/eprint/15405

Actions (login required)

View Item