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Application of garcinol as a colourant for butter and ghee and method of its estimation.
Krishnamurthy, N. and Sampathu, S. R. (1987) Application of garcinol as a colourant for butter and ghee and method of its estimation. Journal of Food Science and Technology, 24 (6). pp. 312-313.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | garcinol, kokum, garcinia indica, colourant |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 31 Food Additives |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Feb 2014 07:27 |
| Last Modified: | 21 Feb 2014 07:27 |
| URI: | http://ir.cftri.res.in/id/eprint/3067 |
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