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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