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Thermal processing of the cabbage for enrichment of dietary bioactive compounds.
Telang Rohit, Kamalakar (2021) Thermal processing of the cabbage for enrichment of dietary bioactive compounds. [Student Project Report] (Submitted)
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21. Telang Rohit Kamalakar - Investigation Thesis Report.pdf - Submitted Version Restricted to Registered users only Download (1MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Cabbage, fermentation, boiling, enrichment, bioactive compounds |
| Subjects: | 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 08 Nov 2021 05:16 |
| Last Modified: | 08 Nov 2021 05:16 |
| URI: | http://ir.cftri.res.in/id/eprint/14935 |
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