Cumin seeds : Roasting methods and attended effects on flavour quality

Sushmita, Behera (2002) Cumin seeds : Roasting methods and attended effects on flavour quality. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Cumin seeds, volatile oil, essential oil, roasting, flavour quality
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	19 Jun 2024 05:46
Last Modified:	19 Jun 2024 05:46
URI:	http://ir.cftri.res.in/id/eprint/17817

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