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Development of fermented cashew juice by using the scoby

Sanjay, D. A. (2024) Development of fermented cashew juice by using the scoby. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: Symbiotic Culture, Bacteria, Yeast, Microorganisms, organic acid, cashew juice
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 33 Nuts
Divisions: Food Engineering
Depositing User: Somashekar K S
Date Deposited: 19 Aug 2024 11:39
Last Modified: 19 Aug 2024 11:39
URI: http://ir.cftri.res.in/id/eprint/17994

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