Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12819/
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| Title |
Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods.
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| Creator |
Shanthilal, J.
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| Subject |
06 Gums-edible
02 Fermented foods |
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| Date |
2016
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| Type |
Thesis
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/12819/1/Shantilal.pdf
Shanthilal, J. (2016) Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods. Doctoral thesis, Central Food Technological Research Institute. |
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