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Effect of processing on the retention of natural colour in foods with special reference to dehydration.
Chakraborty, K. C. (1970) Effect of processing on the retention of natural colour in foods with special reference to dehydration. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | plants, food colours, animal, discolouration, browning |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 May 2022 06:50 |
| Last Modified: | 26 May 2022 06:50 |
| URI: | http://ir.cftri.res.in/id/eprint/15328 |
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