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Physico-chemical storage and sensory studies of pineapple, grape and beetroot pomace beverage fermented with mixed probiotics
Gopika Rajendran, Nair (2023) Physico-chemical storage and sensory studies of pineapple, grape and beetroot pomace beverage fermented with mixed probiotics. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | pineapple, grape, beetroot pomace beverage, mixed probiotic fermentation |
| Subjects: | 600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 24 Fruits > 05 Grapes |
| Divisions: | Food Microbiology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 08 Apr 2024 06:19 |
| Last Modified: | 08 Apr 2024 06:19 |
| URI: | http://ir.cftri.res.in/id/eprint/17313 |
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