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Development and Process Optimization of Turmeric, Ginger and Black Pepper Infused Jaggery
Safrin, K. K (2025) Development and Process Optimization of Turmeric, Ginger and Black Pepper Infused Jaggery. [Student Project Report] (Submitted)
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Safrin_thesis_12.04.25 (2).pdf - Submitted Version Restricted to Repository staff only Download (1MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Turmeric, Ginger, Black Pepper Infused Jaggery, process optimization |
| Subjects: | 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric 600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 07 May 2025 06:42 |
| Last Modified: | 07 May 2025 06:42 |
| URI: | http://ir.cftri.res.in/id/eprint/19355 |
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