Role of Constituents of Fat in Foaming and Absorption of Fat during Frying

Muninarayana, R. (2009) Role of Constituents of Fat in Foaming and Absorption of Fat during Frying. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Uncontrolled Keywords:	Deep fat frying foaming Lecithins fat absorption
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Oct 2009 09:33
Last Modified:	06 Oct 2009 09:33
URI:	http://ir.cftri.res.in/id/eprint/9272

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