Development Of Dietetic Ice Cream by Substitution of Milk Fat With Sunflower Oil and Linseed Oil

Simple item page
dc.contributor.advisorElango, A.
dc.contributor.advisorDoraisamy, K.A.
dc.contributor.advisorKarthikeyan, N.
dc.contributor.authorBanupriya, S.
dc.contributor.authorTANUVAS
dc.date.accessioned2018-02-07T11:07:45Z
dc.date.available2018-02-07T11:07:45Z
dc.date.issued2015
dc.descriptionTNV_THE_Y2015_MVN13012en_US
dc.description.abstractA study was carried out to prepare low saturated fat dietetic ice cream by incorporating sunflower oil /linseed oil rice bran wax organogels. The organogels were prepared by adding 90 per cent sunflower/linseed oil plus 10 per cent rice bran wax. Sunflower and linseed oil rice bran wax organogel was incorporated separately at 0, 2.5, 5.0, 7.5 and 10.0 per cent level to replace milk fat of ice cream and treatments are named as control, T1, T2, T3, T4, T5, T6, T7 and T8.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810040571
dc.keywordsVeterinary Science, Livestock Products Technology,en_US
dc.language.isoen_USen_US
dc.pages1-5en_US
dc.publisherTANUVAS, Chennaien_US
dc.subLivestock Product Technologyen_US
dc.subjectVeterinary Scienceen_US
dc.subjectLivestock Products Technologyen_US
dc.themeLivestock Products Technologyen_US
dc.these.typeM.V.Sc.en_US
dc.titleDevelopment Of Dietetic Ice Cream by Substitution of Milk Fat With Sunflower Oil and Linseed Oilen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
TNV_THE_Y2015_MVN13012.pdf
Size:
509.87 KB
Format:
Adobe Portable Document Format
Description:
TNV_THE_Y2015_MVN13012
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses & Dissertations