Physico-chemical properties of intermediate moisture food products from mango pulp incorporated with konjac Glucomannan

Major, Goutham R (2023) Physico-chemical properties of intermediate moisture food products from mango pulp incorporated with konjac Glucomannan. [Student Project Report] (Submitted)

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KGM Dissertation and Investigation Report 09 July 2023(3).pdf - Submitted Version
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Item Type:	Student Project Report
Uncontrolled Keywords:	mango pulp, konjac Glucomannan, KGM formulation, ntermediate moisture food (IMF) products, hydrocolloids
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Somashekar K S
Date Deposited:	10 Dec 2023 06:10
Last Modified:	10 Dec 2023 06:10
URI:	http://ir.cftri.res.in/id/eprint/16857

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