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Colours and flavours for confectionery.
Lewis, Y. S. (1979) Colours and flavours for confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 61-63.
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Proceedings_of_the_symposium_on_the_status_and_prospects_of_the_confectionery_industry_in_India_May_25-26_1979_AFST_Mysore_p_61-63.pdf - Published Version Restricted to Registered users only Download (272kB) |
Abstract
Without attractive colour and flavour, confectionery goods have poor appeal to the consumer. However, additives should be of proper quality and the quantity added should be suggestive and not in excess. There is scope for using natural colours and flavours to advantage.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | colours, flavours, additives, confectionery |
| Subjects: | 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery |
| Divisions: | Sensory Science |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Apr 2012 04:41 |
| Last Modified: | 30 Apr 2012 04:41 |
| URI: | http://ir.cftri.res.in/id/eprint/10682 |
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