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Physicochemical, Sensory And Microbiological Evaluation Of Seabuckthorn Puree Pasta.
Rohit, Sharma (2012) Physicochemical, Sensory And Microbiological Evaluation Of Seabuckthorn Puree Pasta. [Student Project Report] (Submitted)
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | seabuckthorn, Pasta, puree, Quality evaluation, Storage studies |
| Subjects: | 500 Natural Sciences and Mathematics > 10 Plants > 06 Trees And Shrubs 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 20 Nov 2012 04:48 |
| Last Modified: | 20 Nov 2012 04:48 |
| URI: | http://ir.cftri.res.in/id/eprint/11041 |
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