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Nutraceutical properties of natural food colours with special reference to betalians and preparation of colour blends
Vasudha, Modgil (2001) Nutraceutical properties of natural food colours with special reference to betalians and preparation of colour blends. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Nutraceutical properties, natural food colours, betalains, curcumin, colour blends |
| Subjects: | 500 Natural Sciences and Mathematics > 10 Plants 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours |
| Divisions: | Plant Cell Biotechnology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 30 May 2024 09:10 |
| Last Modified: | 30 May 2024 09:10 |
| URI: | http://ir.cftri.res.in/id/eprint/17635 |
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