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Evaluation of stability of synthetic colours in orange squash and synthetic syrups.
Satyanarayana Rao, T. S. (1963) Evaluation of stability of synthetic colours in orange squash and synthetic syrups. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | colour stability, synthetic syrups, added colours, ascorbic acid, orange squash |
| Subjects: | 600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 08 Mar 2023 09:36 |
| Last Modified: | 08 Mar 2023 09:36 |
| URI: | http://ir.cftri.res.in/id/eprint/16159 |
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