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/10603/38478
Title: Role of alginate in gel formation : characterization and applications for developing textured products
Researcher: Roopa B. S.
Guide(s): Suvendu Bhattacharya
Keywords: Alginate
Gel formation
Mango gel
Screening of get forming
Sodium alginate
Solget transition
Textured products
Upload Date: 31-Mar-2015
University: University of Mysore
Completed Date: 2011
Abstract: newline
Pagination: 
URI: http://hdl.handle.net/10603/38478
Appears in Departments:Department of Studies in Food Scinece and Nutrition

Files in This Item:
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abstract.pdfAttached File58.21 kBAdobe PDFView/Open
appendix 1.pdf329.58 kBAdobe PDFView/Open
appendix 2.pdf40.7 kBAdobe PDFView/Open
appendix 3.pdf1.27 MBAdobe PDFView/Open
appendix 4.pdf57.41 kBAdobe PDFView/Open
certificates.pdf80.33 kBAdobe PDFView/Open
chapter 1.pdf156.86 kBAdobe PDFView/Open
chapter 2.pdf206.7 kBAdobe PDFView/Open
chapter 3.pdf183.24 kBAdobe PDFView/Open
chapter 4.pdf396.37 kBAdobe PDFView/Open
chapter 5.1.pdf280.89 kBAdobe PDFView/Open
chapter 5.2.pdf252.12 kBAdobe PDFView/Open
chapter 5.3.pdf819.51 kBAdobe PDFView/Open
chapter 5.3 tables.pdf93.35 kBAdobe PDFView/Open
chapter 5.4.pdf113.35 kBAdobe PDFView/Open
chapter 6.pdf115.03 kBAdobe PDFView/Open
chapter 7.pdf6.72 MBAdobe PDFView/Open
chapter 8.pdf51.79 kBAdobe PDFView/Open
contents.pdf77 kBAdobe PDFView/Open
declaration.pdf66.69 kBAdobe PDFView/Open
dedication.pdf44.45 kBAdobe PDFView/Open
greek letters.pdf48.62 kBAdobe PDFView/Open
list of addrevation.pdf60.58 kBAdobe PDFView/Open
list of figures.pdf58.96 kBAdobe PDFView/Open
list of tables.pdf56.47 kBAdobe PDFView/Open
references.pdf148.82 kBAdobe PDFView/Open
title.pdf24.53 kBAdobe PDFView/Open
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