Influence of pH, heating, and sucrose addition on ovalbumin stabilized Soya- bean Oil in water Emulsion Gels
Material type: BookPublication details: Gandhinagar: Indian Institute of Technology Gandhinagar, 2021Description: 125 p. : ill. ; hb, 30 cmSubject(s): DDC classification:- 660 SIN
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Theses | IIT Gandhinagar | Reference | 660 SIN (Browse shelf(Opens below)) | Available | T00831 |
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