Development of modified gluten pasta

dc.contributor.guide	Prabhasankar, P.
dc.coverage.spatial
dc.creator.researcher	Susanna, S.
dc.date.accessioned	2016-02-19T10:05:40Z
dc.date.available	2016-02-19T10:05:40Z
dc.date.awarded
dc.date.completed	2013
dc.date.registered
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	None
dc.format.dimensions
dc.format.extent
dc.identifier.uri	http://hdl.handle.net/10603/72944
dc.language	English
dc.publisher.institution	Department of Studies in Food Scinece and Nutrition
dc.publisher.place	Mysore
dc.publisher.university	University of Mysore
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Biochemical assays
dc.subject.keyword	Biochemically and immunochemically
dc.subject.keyword	Celiac Disease Patients sera
dc.subject.keyword	Dot-Blot
dc.subject.keyword	Gluten pasta
dc.subject.keyword	Gluten proteins
dc.subject.keyword	High Performance Liquid Chromatography
dc.subject.keyword	Trigger factors
dc.subject.keyword	Wheat based food products
dc.subject.keyword	Wheat utilization
dc.title	Development of modified gluten pasta
dc.title.alternative
dc.type.degree	Ph.D.