![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Effect of Food Matrix on Flavour Perception with Reference to Vanillin and Cardamom In Halwa
Archana, B.S. (2008) Effect of Food Matrix on Flavour Perception with Reference to Vanillin and Cardamom In Halwa. [Student Project Report]
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Pr-340.pdf Restricted to Repository staff only Download (1MB) |
Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | food matrices vanillin cardamom Halwa Flavourings |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes |
| Divisions: | Sensory Science |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Jul 2008 10:12 |
| Last Modified: | 28 Dec 2011 10:04 |
| URI: | http://ir.cftri.res.in/id/eprint/8646 |
Actions (login required)
 |
View Item |