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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