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Role of Constituents of Fat in Foaming and Absorption of Fat during Frying
Muninarayana, R. (2009) Role of Constituents of Fat in Foaming and Absorption of Fat during Frying. [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 |
|---|---|
| Uncontrolled Keywords: | Deep fat frying foaming Lecithins fat absorption |
| Subjects: | 600 Technology > 08 Food technology > 19 Lipids-oils/fats |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 06 Oct 2009 09:33 |
| Last Modified: | 06 Oct 2009 09:33 |
| URI: | http://ir.cftri.res.in/id/eprint/9272 |
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