Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods

dc.contributor.guide	Suvendu Bhattacharya
dc.coverage.spatial
dc.creator.researcher	Shanthilal, J.
dc.date.accessioned	2017-02-21T04:35:54Z
dc.date.available	2017-02-21T04:35:54Z
dc.date.awarded
dc.date.completed	2016
dc.date.registered
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	None
dc.format.dimensions
dc.format.extent
dc.identifier.uri	http://hdl.handle.net/10603/136215
dc.language	English
dc.publisher.institution	Department of Studies in Food Scinece and Nutrition
dc.publisher.place	Mysore
dc.publisher.university	University of Mysore
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Dough rheology
dc.subject.keyword	Hydrocolloids
dc.subject.keyword	Rheological models
dc.subject.keyword	Rice flour dough
dc.subject.keyword	Semi-solid foods
dc.title	Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods
dc.title.alternative
dc.type.degree	Ph.D.