1. Shodhganga@INFLIBNET
  2. University of Kashmir
  3. Department of Food Science & Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/478366
Title: Encapsulation of Walnut oil in Soy Protein Isolate and Maltodextrin for enhanced oxidative stability Utilization in the development of functional foods and its impact on human health
Researcher: Gazala Akhtar
Guide(s): Masoodi,F A
Keywords: Encapsulation of Walnut oil in Soy Protein Isolate
Food Science and Technology
Maltodextrin for enhanced oxidative stability Utilization
University: University of Kashmir
Completed Date: 2022
Abstract: newline
Pagination: 
URI: http://hdl.handle.net/10603/478366
Appears in Departments:Department of Food Science & Technology

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01_title.pdfAttached File24.02 kBAdobe PDFView/Open
02_certificate.pdf187.8 kBAdobe PDFView/Open
03_declaration.pdf180.37 kBAdobe PDFView/Open
04_acknowledgement.pdf96.68 kBAdobe PDFView/Open
05_contents.pdf291.57 kBAdobe PDFView/Open
06_preface.pdf57.68 kBAdobe PDFView/Open
07_list_of_tables.pdf106.54 kBAdobe PDFView/Open
08_list_of_figures.pdf107.29 kBAdobe PDFView/Open
09_abbreviations.pdf44.11 kBAdobe PDFView/Open
10_publications.pdf38.54 kBAdobe PDFView/Open
11_chapter1.pdf93.67 kBAdobe PDFView/Open
12_chapter2.pdf626.46 kBAdobe PDFView/Open
13_chapter3.pdf251.43 kBAdobe PDFView/Open
14_chapter4.pdf2.77 MBAdobe PDFView/Open
15_references.pdf289.14 kBAdobe PDFView/Open
16_conclusion.pdf104.51 kBAdobe PDFView/Open
80_recommendation.pdf104.51 kBAdobe PDFView/Open
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