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Studies on the texturization of groundnut flour based on gelation phenomenon.
Syama Sundara Reddy, M. R. (1980) Studies on the texturization of groundnut flour based on gelation phenomenon. [Student Project Report] (Submitted)
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T-600.pdf - Submitted Version Restricted to Repository staff only Download (7MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | groundnut flour, textured product, protein gel |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture 600 Technology > 08 Food technology > 33 Nuts |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 20 Feb 2023 05:59 |
| Last Modified: | 20 Feb 2023 05:59 |
| URI: | http://ir.cftri.res.in/id/eprint/16098 |
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