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Investigation of Structural and Mineral content changes during the Enzymatic Extraction of Pectin from Orange Rind
Kishore, V. (2009) Investigation of Structural and Mineral content changes during the Enzymatic Extraction of Pectin from Orange Rind. [Student Project Report]
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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: | pectin mineral composition enzymatic extraction |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits 600 Technology > 05 Chemical engineering > 03 Enzyme Biotechnology and Engineering |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 04 Jun 2009 05:22 |
| Last Modified: | 28 Dec 2011 10:08 |
| URI: | http://ir.cftri.res.in/id/eprint/8991 |
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