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Development of a fat substitue utilizing mastic gum (Pictichio atlantica subsp kurdica and mutica) and its application in dairy products /

By: Poodineh, MozhganContributor(s): Jamuna Prakash [guide ]Material type: Text

TextLanguage: eng Description: 251 p. ; 30 cmSubject(s): Dairy products--Analysis | Food--CompositionDDC classification: 641.37 POO Online resources: Click here to access online Dissertation note: Ph.D. University of Mysore, DOS in Food science and Nutrition. 2018.

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Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	641.37 POO (Browse shelf (Opens below))	Not for loan		T9298

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Previous	641.36 BAI Recent advances in the chemistry of meat : the proceedings of a symposium organised by the foodchemistry group of the royal society of chemistry and the food group of the society of chemical industry	641.36 EAS Meat :	641.36 RED Effect of rice brain oil on the quality characteristics of meat and meat products /	641.37 POO Development of a fat substitue utilizing mastic gum (Pictichio atlantica subsp kurdica and mutica) and its application in dairy products /	641.371 GOD Milk :	641.371 WIN Milk and milk products /	641.371 WIN Milk and milk products /	Next

Ph.D.

University of Mysore, DOS in Food science and Nutrition. 2018.

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