Enrichment of Mayonnaise with Omega-3 Fatty Acids from Plant Source and the Effect of Egg and Soy-based Emulsifiers.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14322/
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| Title |
Enrichment of Mayonnaise with Omega-3 Fatty Acids from Plant Source and the Effect of Egg and Soy-based Emulsifiers.
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| Creator |
Mary Blah, Bethsheba Dondor
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| Subject |
10 Plants
17 Fatty Acid Chemistry |
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| Date |
2018
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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/14322/1/Bethsheba%20dissertation.pdf
Mary Blah, Bethsheba Dondor (2018) Enrichment of Mayonnaise with Omega-3 Fatty Acids from Plant Source and the Effect of Egg and Soy-based Emulsifiers. Masters thesis, Central Food Technological Research Institute. |
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