Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/136215
Title: Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods
Researcher: Shanthilal, J.
Guide(s): Suvendu Bhattacharya
Keywords: Dough rheology
Hydrocolloids
Rheological models
Rice flour dough
Semi-solid foods
University: University of Mysore
Completed Date: 2016
Abstract: newline
Pagination: 
URI: http://hdl.handle.net/10603/136215
Appears in Departments:Department of Studies in Food Scinece and Nutrition

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01_title.pdfAttached File23.02 kBAdobe PDFView/Open
02_certificate.pdf24.5 kBAdobe PDFView/Open
03_declaration.pdf27.45 kBAdobe PDFView/Open
04_acknowledgement.pdf23.75 kBAdobe PDFView/Open
05_contents.pdf46.5 kBAdobe PDFView/Open
06_list of tables.pdf45.98 kBAdobe PDFView/Open
07_list of figures.pdf51.01 kBAdobe PDFView/Open
08_list of plates.pdf29.69 kBAdobe PDFView/Open
09_symbol.pdf42.36 kBAdobe PDFView/Open
10_abbreviation.pdf29.5 kBAdobe PDFView/Open
11_abstract.pdf34.55 kBAdobe PDFView/Open
12_chapter 1.pdf84.25 kBAdobe PDFView/Open
13_chapter 2.pdf197.97 kBAdobe PDFView/Open
14_chapter 3.pdf2.49 MBAdobe PDFView/Open
15_chapter 4.pdf5.35 MBAdobe PDFView/Open
16_chapter 5.pdf33.68 MBAdobe PDFView/Open
17_chapter 6.pdf91.18 kBAdobe PDFView/Open
18_references.pdf106.39 kBAdobe PDFView/Open
19_suggestions for future research.pdf21.87 kBAdobe PDFView/Open
20_appendix.pdf79.7 kBAdobe PDFView/Open
21_list of publications.pdf33.46 kBAdobe PDFView/Open


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