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Fat crystallography and its influence on quality of selected foods
Maheshwari, B. (2003) Fat crystallography and its influence on quality of selected foods. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Fat crystallography, bakery products, polymorphism |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry 600 Technology > 08 Food technology > 18 Processed foods |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Somashekar K S |
| Date Deposited: | 19 Jun 2024 08:42 |
| Last Modified: | 19 Jun 2024 08:42 |
| URI: | http://ir.cftri.res.in/id/eprint/17853 |
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