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Detection of adulteration of ghee with vanaspati. Part III. Production of turmeric extract (Curcumin) as a colouring agent.
Kapur, O. P. and Srinivasan, M. and Kalbag, S. S. and Subrahmanyan, V. (1963) Detection of adulteration of ghee with vanaspati. Part III. Production of turmeric extract (Curcumin) as a colouring agent. Indian Journal of Technology, 1. pp. 292-294.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | turmeric extract, vanaspati, colouring agent, adulteration |
| Subjects: | 600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 31 Food Additives |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 29 Oct 2021 06:27 |
| Last Modified: | 29 Oct 2021 06:27 |
| URI: | http://ir.cftri.res.in/id/eprint/3719 |
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