The effect of ingredients on the quality of confectionery jellies

Asish Kumar, Pal (1988) The effect of ingredients on the quality of confectionery jellies. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	confectionery jellies, gums, quality
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 30 Spices/Condiments > 01 Jams/Jellies
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Somashekar K S
Date Deposited:	01 Dec 2023 11:05
Last Modified:	01 Dec 2023 11:05
URI:	http://ir.cftri.res.in/id/eprint/16669

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