The development of CRTO oil enriched peanut butter as a functional food product: physico-chemical and sensory characteristics

Sinchana, T. L. (2023) The development of CRTO oil enriched peanut butter as a functional food product: physico-chemical and sensory characteristics. [Student Project Report] (Submitted)

PDF
Ms. Sinchana T. L.pdf - Submitted Version
Restricted to Repository staff only
Download (1MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	CRTO oil, peanut butter, functional food, physicochemical properties
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	08 Apr 2024 10:34
Last Modified:	08 Apr 2024 10:34
URI:	http://ir.cftri.res.in/id/eprint/17336

Actions (login required)

View Item