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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