Influence of pH, protein concentration and ionic strength on the stability of SBO-water system using ovalbumin as emulsifier

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dc.contributor.advisor Thareja, Prachi
dc.contributor.author Oberoi, Charu
dc.date.accessioned 2019-01-03T10:25:09Z
dc.date.available 2019-01-03T10:25:09Z
dc.date.issued 2018
dc.identifier.citation Oberoi, Charu (2018). Influence of pH, protein concentration and ionic strength on the stability of SBO-water system using ovalbumin as emulsifier. Gandhinagar: Indian Institute of Technology Gandhinagar, pp. 118. (Acc No: T00317).
dc.identifier.uri https://repository.iitgn.ac.in/handle/123456789/4090
dc.description.statementofresponsibility by Charu Oberoi
dc.format.extent 118 p. : ill. ; 29 cm.
dc.language.iso en_US
dc.publisher Indian Institute of Technology Gandhinagar
dc.subject Water System
dc.title Influence of pH, protein concentration and ionic strength on the stability of SBO-water system using ovalbumin as emulsifier
dc.type Thesis
dc.contributor.department Chemical Engineering
dc.description.degree M.Tech.


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