Application and stability of water soluble curcumin in an extruded food product

Smitha, S. (2000) Application and stability of water soluble curcumin in an extruded food product. [Student Project Report] (Submitted)

PDF
T-1643.pdf - Submitted Version
Restricted to Repository staff only
Download (6MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	extruded food product, food additive, curcumin, turmeric, water soluble
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	15 May 2024 08:47
Last Modified:	15 May 2024 08:47
URI:	http://ir.cftri.res.in/id/eprint/17579

View Item