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Hydrocolloids as thickening and gelling agents in food
Dipjyoti, Saha (2008) Hydrocolloids as thickening and gelling agents in food. [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Additional Information: | The characteristics of hydrocolloids with an overall objective to have a concise review to move forward for a research investigation on the application of hydrocolloids in food system are discussed. |
| Uncontrolled Keywords: | Hydrocolloids thickening Gelling agents applications food system |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 06 Gums-edible |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 12 Mar 2009 04:42 |
| Last Modified: | 12 Mar 2009 04:42 |
| URI: | http://ir.cftri.res.in/id/eprint/8903 |
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