Sowbhagya, H. B. (2006) Newer chemical and technological approaches for the preparation of spice flavourings from selected spices. Doctoral thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | spice flavourings, spices, celery, cumin, enzyme pretreatment |
| Subjects: | 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 21 Nov 2024 05:49 |
| Last Modified: | 21 Nov 2024 05:49 |
| URI: | http://ir.cftri.res.in/id/eprint/18374 |
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