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Storage Studies on the Physico-Chemical Changes in Instant Kainth (Pyrus Pashia Buch-ham ex D. Don ) Friut Jelly stored at ambient temperature as influenced by various packaging materials.
Ms, Mansi (2020) Storage Studies on the Physico-Chemical Changes in Instant Kainth (Pyrus Pashia Buch-ham ex D. Don ) Friut Jelly stored at ambient temperature as influenced by various packaging materials. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Instant Jelly Mix, dehydrated Kainth fruit, storage, Physico-Chemical changes, Preparation |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 Oct 2020 09:00 |
| Last Modified: | 09 Oct 2020 09:00 |
| URI: | http://ir.cftri.res.in/id/eprint/14547 |
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