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Effect of incorporating modified proteins on fat absorption characteristics of deep fried foods

By: Surekha Sheshrao Puyed Contributor(s): Jamuna Prakash [guide]Material type: Text

TextLanguage: English Description: xiv, 209 p. : ill. ; 32 cmSubject(s): Food & Nutrition | Fat absorption characteristics | Deep fried foodsDDC classification: 641 SUR Dissertation note: Ph.D University of Mysore, Department of Studies in Food & Nutrition. 2007.

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Holdings
Item type	Current library	Call number	Status	Barcode
Thesis	Mysore University Main Library	641.3 SUR (Browse shelf (Opens below))	Not for loan	T2681
Thesis	Mysore University Main Library	641.3 SUR (Browse shelf (Opens below))	Not for loan	T2765
Thesis	Mysore University Main Library	641 SUR (Browse shelf (Opens below))	Not for loan	T2650

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Previous	641.3 SUD Fermentative production and characterization of a biopolymer and its application in food packaging	641.3 SUN Studies on the effect of coriander and cumin on platelets	641.3 SUR Effect of incorporating modified proteins on fat absorption characteristics of deep fried foods	641.3 SUR Effect of incorporating modified proteins on fat absorption characteristics of deep fried foods	641.3 TAY.45 Advances in food and nutrition research /	641.3 TRE W.3 Food products formulary :	641.3 VAI Foods /	Next

Ph.D University of Mysore, Department of Studies in Food & Nutrition. 2007.

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