Studies on the physico-chemical and microbiological changes in curry powders during their drying, milling and mixing operations.

Pruthi, J. S. and Misra, B. D. (1963) Studies on the physico-chemical and microbiological changes in curry powders during their drying, milling and mixing operations. Spices Bulletin, 3 (3-5). pp. 8-13.

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Item Type:	Article
Uncontrolled Keywords:	curry powders, drying, milling, mixing, microbiological changes
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 29 Microbiological food 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Feb 2022 06:09
Last Modified:	17 Feb 2022 06:09
URI:	http://ir.cftri.res.in/id/eprint/5789

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