Study of lecithin incorporation and its effect on fat uptake by wheat based fried foods

Tiwari, Rohini (1998) Study of lecithin incorporation and its effect on fat uptake by wheat based fried foods. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	wheat based fried foods, dough, wheat flour, lecithin, fat uptake
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 22 Lipid Chemistry 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Somashekar K S
Date Deposited:	01 May 2024 05:50
Last Modified:	01 May 2024 05:50
URI:	http://ir.cftri.res.in/id/eprint/17427

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