Colour stability in grape products during processing and storage (Bangalore Blue Variety)

Verma, M. K. (2003) Colour stability in grape products during processing and storage (Bangalore Blue Variety). [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	grapes,jelly, jam, juice, anthocyanins, colour stability
Subjects:	600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 24 Fruits > 05 Grapes
Divisions:	Fruit and Vegetable Technology
Depositing User:	Somashekar K S
Date Deposited:	10 Dec 2024 05:58
Last Modified:	10 Dec 2024 05:58
URI:	http://ir.cftri.res.in/id/eprint/18648

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