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Preparation of low sugar high moisture food product (lshm-fp) from carrot puree and it’s physicochemical characterization and microbial analysis
Pallavi, V. R. (2025) Preparation of low sugar high moisture food product (lshm-fp) from carrot puree and it’s physicochemical characterization and microbial analysis. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | carrot puree,physicochemical chracterization,microbial analysis,low sugar high moisture food product, |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot 600 Technology > 08 Food technology > 29 Microbiological food |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Mr Pravi Raj |
| Date Deposited: | 12 Jun 2025 08:32 |
| Last Modified: | 12 Jun 2025 08:32 |
| URI: | http://ir.cftri.res.in/id/eprint/19474 |
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