Thermal processing of the cabbage for enrichment of dietary bioactive compounds.

Telang Rohit, Kamalakar (2021) Thermal processing of the cabbage for enrichment of dietary bioactive compounds. [Student Project Report] (Submitted)

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21. Telang Rohit Kamalakar - Investigation Thesis Report.pdf - Submitted Version
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Item Type:	Student Project Report
Uncontrolled Keywords:	Cabbage, fermentation, boiling, enrichment, bioactive compounds
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Nov 2021 05:16
Last Modified:	08 Nov 2021 05:16
URI:	http://ir.cftri.res.in/id/eprint/14935

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