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Assessing Flavour Stability and Bioavailability: A Scientific Inquiry into Encapsulated versus Non-Encapsulated Spice Utilization in Kombucha Fermentation
Sayantika, Das (2024) Assessing Flavour Stability and Bioavailability: A Scientific Inquiry into Encapsulated versus Non-Encapsulated Spice Utilization in Kombucha Fermentation. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | kombucha fermentation, Metabolic activities, Antioxidant property, cinnamon, spices infusion, flavour, fermented beverages, Encapsulatio |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 11 Jun 2024 06:50 |
| Last Modified: | 11 Jun 2024 06:50 |
| URI: | http://ir.cftri.res.in/id/eprint/17711 |
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