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Deamidation of wheat gluten using natural deep eutectic solvent (nades) and its impact on emulsion gel based fat replacers in bakery products
Poornima, H. S. (2025) Deamidation of wheat gluten using natural deep eutectic solvent (nades) and its impact on emulsion gel based fat replacers in bakery products. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | wheat gluten, protein based emulsion gel, bakery products, Natural Deep Eutectic Solvent |
| Subjects: | 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 17 Jul 2025 06:48 |
| Last Modified: | 17 Jul 2025 06:48 |
| URI: | http://ir.cftri.res.in/id/eprint/19650 |
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