TY  - BOOK
AU  - Singhal, Rachna
AU  - Thareja, Prachi
TI  - Influence of pH, heating, and sucrose  addition on ovalbumin stabilized Soya- bean Oil in water Emulsion Gels
U1  - 660 
PY  - 2021///
CY  - Gandhinagar
PB  - Indian Institute of Technology Gandhinagar
KW  -  19210027
KW  - M.Tech
KW  - Chemical Engineering
KW  - Ovalbumin
KW  - Emulsions
KW  - Chicken Egg White
KW  - Emulsion Destabilization
KW  - Protein
ER  -