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/10603/321933
Title: Utilization of omega 3 fatty acids and protein concentrate extracted from purslane Portulaca oleracea L for food product formulation
Researcher: Niharika, Shanker
Guide(s): Debnath, Sukumar
Keywords: Agricultural Sciences
Anti-Oxidant Potential
Edible Oils
Food Science and Technology
Life Sciences
Omega 3 Fatty Acids
Protein Concentrate
Purslane Leaf Extract
Purslane Portulaca Oleracea L.
TBHQ
University: University of Mysore
Completed Date: 2019
Abstract: newline
Pagination: 
URI: http://hdl.handle.net/10603/321933
Appears in Departments:Department of Studies in Food Scinece and Nutrition

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File46.16 kBAdobe PDFView/Open
02_declaration.pdf113.88 kBAdobe PDFView/Open
03_certificate.pdf153.35 kBAdobe PDFView/Open
04_acknowledgements.pdf119.24 kBAdobe PDFView/Open
05_content.pdf92.72 kBAdobe PDFView/Open
06_list of tables.pdf148.37 kBAdobe PDFView/Open
07_list of figures.pdf32.6 kBAdobe PDFView/Open
08_symbols, abbreviations and units.pdf82.75 kBAdobe PDFView/Open
09_abstract.pdf174.03 kBAdobe PDFView/Open
10_chapter 1.pdf950.29 kBAdobe PDFView/Open
11_chapter 2.pdf725.85 kBAdobe PDFView/Open
12_chapter 3.pdf2.05 MBAdobe PDFView/Open
13_chapter 4.pdf1.89 MBAdobe PDFView/Open
14_chapter 5.pdf615.96 kBAdobe PDFView/Open
15_chapter 6.pdf302.88 kBAdobe PDFView/Open
16_bibliography.pdf446.21 kBAdobe PDFView/Open
17_publications.pdf321.04 kBAdobe PDFView/Open
80_recommendation.pdf341.03 kBAdobe PDFView/Open
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