1. Shodhganga@INFLIBNET
  2. University of Mysore
  3. Department of Studies in Food Scinece and Nutrition
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/254248
Title: Development of a fat substitue utilizing mastic gum pictichio atlantica subsp kurdica and its application in dairay products
Researcher: Poodineh, Mozhgan
Guide(s): Jamuna Prakash
Keywords: Cheese
Cream
Dairay Products
Fat Replaces
Fat Substitute
Inulin
Low Fat Cheese
Mastic Gum
University: University of Mysore
Completed Date: 2018
Abstract: newline
Pagination: 
URI: http://hdl.handle.net/10603/254248
Appears in Departments:Department of Studies in Food Scinece and Nutrition

Files in This Item:
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01_title.pdfAttached File157.48 kBAdobe PDFView/Open
02_certificate.pdf261.57 kBAdobe PDFView/Open
03_declaration.pdf170.58 kBAdobe PDFView/Open
04_acknowledgements.pdf14.05 kBAdobe PDFView/Open
05_list of abbreviations.pdf19.11 kBAdobe PDFView/Open
06_abstract.pdf16.08 kBAdobe PDFView/Open
07_contents.pdf98.07 kBAdobe PDFView/Open
08_list of tables.pdf54.01 kBAdobe PDFView/Open
09_list of figures.pdf204.95 kBAdobe PDFView/Open
10_chapter 1.pdf213.88 kBAdobe PDFView/Open
11_chapter 2.pdf657.22 kBAdobe PDFView/Open
12_chapter 3.pdf825.57 kBAdobe PDFView/Open
13_chapter 4.pdf9.27 MBAdobe PDFView/Open
14_chapter 5.pdf290.47 kBAdobe PDFView/Open
15_references.pdf409.07 kBAdobe PDFView/Open
16_appendices.pdf986.48 kBAdobe PDFView/Open
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