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Studies on fruit toffees. III. Effect of incorporation of antioxidant on the development of rancidity and stability of carotene in mango toffee.
Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees. III. Effect of incorporation of antioxidant on the development of rancidity and stability of carotene in mango toffee. Food Science, 12. pp. 228-232.
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Food Science, Volume-12( (1963) 228-232.pdf - Published Version Restricted to Registered users only Download (177kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | mango toffee, antioxidant, rancidity |
| Subjects: | 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 08 Jun 2016 10:10 |
| Last Modified: | 08 Jun 2016 10:10 |
| URI: | http://ir.cftri.res.in/id/eprint/5621 |
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