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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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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