Utilization of omega-3 fatty acids and protein concentrate extracted from purslane (Portulaca oleracea L.) for food product formulation.

Niharika, Shanker (2018) Utilization of omega-3 fatty acids and protein concentrate extracted from purslane (Portulaca oleracea L.) for food product formulation. Doctoral thesis, University of Mysore.

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Item Type:	Thesis (Doctoral)
Uncontrolled Keywords:	purslane based healthy snack food, lipid, protein extraction, retention processes, leaf extract
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 23 Vegetables
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Oct 2020 06:00
Last Modified:	08 Oct 2020 06:00
URI:	http://ir.cftri.res.in/id/eprint/14523

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