Utilization of Mango Kernel Fat for Development of Crunchy Snack Food.

Tenishwori, Akoijam (2022) Utilization of Mango Kernel Fat for Development of Crunchy Snack Food. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	crunchy snack food, mango kernel fat, physicochemical properties, quality evaluation, formulation
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Aug 2022 06:23
Last Modified:	12 Aug 2022 06:23
URI:	http://ir.cftri.res.in/id/eprint/15625

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