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Equilibrium relative himidity (ERH) relationships of fruit juice and custard powders.
Siddappa, G. S. and Nanjundaswamy, A. M. (1960) Equilibrium relative himidity (ERH) relationships of fruit juice and custard powders. Food Technology, 14. pp. 533-537.
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Food Technology, Volume-14( (1960) 533-537.pdf - Published Version Restricted to Registered users only Download (200kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | fruit juice, custard powders, equilibrium relative humidity |
| Subjects: | 600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Jul 2016 06:43 |
| Last Modified: | 27 Jul 2016 06:43 |
| URI: | http://ir.cftri.res.in/id/eprint/4125 |
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