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Black Pepper: Piper Nigrum L. Science of its Cultivation, Processing, Chemistry and Nutraceutical Properties.
Shivananda, V. (2018) Black Pepper: Piper Nigrum L. Science of its Cultivation, Processing, Chemistry and Nutraceutical Properties. Masters thesis, Central Food Technological Research Institute.
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Shivananda dissertation.pdf - Submitted Version Restricted to Repository staff only Download (1MB) |
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Black pepper, Nutraceutical Properties, Chemistry, bioactive compounds |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 05 Jun 2020 10:47 |
| Last Modified: | 05 Jun 2020 10:47 |
| URI: | http://ir.cftri.res.in/id/eprint/14340 |
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