Influence of pH, heating, and sucrose addition on ovalbumin stabilized Soya- bean Oil in water Emulsion Gels

Show simple item record

dc.contributor.advisor Thareja, Prachi
dc.contributor.author Singhal, Rachna
dc.date.accessioned 2021-10-27T14:12:40Z
dc.date.available 2021-10-27T14:12:40Z
dc.date.issued 2021
dc.identifier.citation Singhal, Rachna (2021). Influence of pH, heating, and sucrose addition on ovalbumin stabilized Soya- bean Oil in water Emulsion Gels. Gandhinagar: Indian Institute of Technology Gandhinagar, 125p. (Acc. No.: T00831).
dc.identifier.uri https://repository.iitgn.ac.in/handle/123456789/7122
dc.description.statementofresponsibility by Rachana Singhal
dc.format.extent 125 p.: ill.; 30 cm.
dc.language.iso en_US
dc.publisher Indian Institute of Technology Gandhinagar
dc.title Influence of pH, heating, and sucrose addition on ovalbumin stabilized Soya- bean Oil in water Emulsion Gels
dc.type Thesis
dc.contributor.department Chemical Engineering
dc.description.degree M.Tech


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search Digital Repository


Browse

My Account