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Effect of different hydrocolloids on low sugar high moisture product prepared from papaya
Febin Sha Muhammed, K. (2025) Effect of different hydrocolloids on low sugar high moisture product prepared from papaya. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Food processing, Ripe papaya, hydrocolloids |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Somashekar K S |
| Date Deposited: | 12 Jun 2025 08:46 |
| Last Modified: | 12 Jun 2025 08:46 |
| URI: | http://ir.cftri.res.in/id/eprint/19476 |
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