Co-pigmentation of anthocyanin and development of food formulation.

Sowmya, D. (2019) Co-pigmentation of anthocyanin and development of food formulation. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	underutilized fruits, C. spinarum, M. alba, ready to serve beverage, anthocyanin,
Subjects:	600 Technology > 07 Beverage Technology 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 May 2019 06:29
Last Modified:	27 May 2019 06:29
URI:	http://ir.cftri.res.in/id/eprint/14037

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