| Type of Material: | Thesis |
| Title: | Role of hydrocolloids to modify the characteristics of model systems of dough and batter based foods |
| Researcher: | Shanthilal, J. |
| Guide: | Suvendu Bhattacharya |
| Publisher: | University of Mysore |
| Place: | Mysore |
| Language: | English |
| Dissertation/Thesis Note: | PhD |
| Fulltext: | Shodhganga |
| 000 | 00000ntm a2200000ua 4500 | |
| 001 | 375844 | |
| 003 | IN-AhILN | |
| 005 | 2018-08-14 08:26:06 | |
| 008 | __ | 180814t####||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_375844 |
| 040 | __ | |aMYSR_570005|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aShanthilal, J.|eResearcher |
| 245 | __ | |aRole of hydrocolloids to modify the characteristics of model systems of dough and batter based foods |
| 260 | __ | |aMysore|bUniversity of Mysore |
| 502 | __ | |bPhD |
| 700 | __ | |aSuvendu Bhattacharya|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/136215|yShodhganga |
| 905 | __ | |anotification |
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