![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Texture Measurement of Foods Different Approaches and Principles
Sri Rama Chaitanya, Manyam (2010) Texture Measurement of Foods Different Approaches and Principles. Masters thesis, University of Mysore.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Srirama_Chaitanya_Manyam.pdf Restricted to Repository staff only Download (12MB) |
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: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Food texture, Rheological properties, sensory properties, foods |
| Subjects: | 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation |
| Divisions: | Sensory Science |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 02 Mar 2011 10:12 |
| Last Modified: | 02 Mar 2011 10:12 |
| URI: | http://ir.cftri.res.in/id/eprint/9979 |
Actions (login required)
 |
View Item |