| Category |
Title / Sections |
Scholar |
Branch of Study |
Year |
| Page |
IV. cHANGES IN FIBRE-cONTENT OF FOOD MATERIALS DURING MATURATION AND PROcESSING. (Thesis: Biochemical implications of food processing ) |
Yeldho, K M |
Chemistry |
1996 |
| Page |
1. Experiment: to determine the period of incubation for maximum binding and release of sodium cholate. (Thesis: Biochemical implications of food processing |
Yeldho, K M |
Chemistry |
1996 |
| Page |
2. Experiment to study the effect of concentration of sodium cholate on the binding on fibre. (Thesis: Biochemical implications of food processing ) |
Yeldho, K M |
Chemistry |
1996 |
| Page |
3. Experiment: to study the effect of temperature on the binding and release of sodium cholate. (Thesis: Biochemical implications of food processing |
Yeldho, K M |
Chemistry |
1996 |
| Page |
4. Experiment to study the influence of pH on binding and release of sodium cholate. (Thesis: Biochemical implications of food processing ) |
Yeldho, K M |
Chemistry |
1996 |
| Page |
5. Experiment. to study the influence of salinity on binding and release of sodium cholate. (Thesis: Biochemical implications of food processing |
Yeldho, K M |
Chemistry |
1996 |
| Page |
1. Effect of period of incubation on the binding and release of sodium cholate. (Thesis: Biochemical implications of food processing ) |
Yeldho, K M |
Chemistry |
1996 |
| Page |
2. Effect of concentration of sodium cholate on the binding of sodium cholate on fibre. (Thesis: Biochemical implications of food processing |
Yeldho, K M |
Chemistry |
1996 |
| Page |
3. Effect of pH on the binding and release of sodium cholate. (Thesis: Biochemical implications of food processing ) |
Yeldho, K M |
Chemistry |
1996 |
| Page |
4. Effect of temperature on the binding and the release of sodium cholate. (Thesis: Biochemical implications of food processing |
Yeldho, K M |
Chemistry |
1996 |
| Page |
5. Effect of salinity on the binding and release sodium cholate. (Thesis: Biochemical implications of food processing ) |
Yeldho, K M |
Chemistry |
1996 |
| Page |
VI. ISOLATION OF cHITIN, A FIBRE FROM ANIMAL SOURcES AND PREPARATION OF cHITOSAN. (Thesis: Biochemical implications of food processing |
Yeldho, K M |
Chemistry |
1996 |
| Page |
VII. KINETIc STUDIES OF BINDING BETWEEN BILE AcIDS AND cHITOSAN. (Thesis: Biochemical implications of food processing ) |
Yeldho, K M |
Chemistry |
1996 |
| Page |
1. Experiment to determine the period of incubation for maximum binding and release of sodium cholate. (Thesis: Biochemical implications of food processing |
Yeldho, K M |
Chemistry |
1996 |
| Page |
2. Experiment to study the effect of concentration of sodium cholate on the binding on chitosan. (Thesis: Biochemical implications of food processing ) |
Yeldho, K M |
Chemistry |
1996 |
