Shanthilal, J. (2016) Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods. Doctoral thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | hydrocolloid chickpea flour rice flour model systems |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 06 Gums-edible 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Jul 2017 08:37 |
| Last Modified: | 13 Jul 2017 10:57 |
| URI: | http://ir.cftri.res.in/id/eprint/12819 |
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