![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Studies on the development of value added products using Culantro (Eryngium Foetiotum) and other spices.
Laishram, Bhaktaraj Singh (2019) Studies on the development of value added products using Culantro (Eryngium Foetiotum) and other spices. [Student Project Report] (Submitted)
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
Laishram.pdf - Submitted Version Restricted to Repository staff only Download (1MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | culantro leaves, spice mix, Eryngium L., volatile oil extraction, drying |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Jul 2019 10:49 |
| Last Modified: | 11 Jul 2019 10:49 |
| URI: | http://ir.cftri.res.in/id/eprint/14157 |
Actions (login required)
 |
View Item |