Development and quality evaluation of vegetable based schezwan sauce

Amala, V. S (2024) Development and quality evaluation of vegetable based schezwan sauce. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Schezwan Sauce, culinary circles, red chilli, ginger, garlic, onion, tomato pastes, beetroot juice, quality evaluation
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 30 Spices/Condiments > 03 Sauces
Divisions:	Fruit and Vegetable Technology
Depositing User:	Somashekar K S
Date Deposited:	11 Jun 2024 05:47
Last Modified:	11 Jun 2024 05:47
URI:	http://ir.cftri.res.in/id/eprint/17684

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