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Development of low-fat vegan mayonnaise using different hydrocolloids and virgin coconut oil
Ruparna, Chattopadhyay (2025) Development of low-fat vegan mayonnaise using different hydrocolloids and virgin coconut oil. [Student Project Report] (Submitted)
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Ruparna_Chattopadhyay_Final_thesis_for_binding_pls 5 - Copy.pdf - Submitted Version Restricted to Repository staff only Download (3MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Vegan Mayonnaise, virgin coconut oil, hydrocolloids |
| Subjects: | 600 Technology > 08 Food technology > 27 Dairy products 600 Technology > 08 Food technology > 33 Nuts > 01 Coconut |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Somashekar K S |
| Date Deposited: | 13 Jun 2025 06:39 |
| Last Modified: | 13 Jun 2025 06:39 |
| URI: | http://ir.cftri.res.in/id/eprint/19489 |
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