Formulation and development of tamarind candy using sugar alternatives: A no added sugar approach

Rinshitha Balu, O. K. (2025) Formulation and development of tamarind candy using sugar alternatives: A no added sugar approach. [Student Project Report] (Submitted)

PDF
RINSHITHA BALU O K.pdf - Submitted Version
Restricted to Repository staff only
Download (3MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	Confectionery Products, Tamarind pods, Tamarind candy, Tamarind fruit, no added sugar
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Technology Transfer and Business Development
Depositing User:	Somashekar K S
Date Deposited:	13 Jun 2025 06:37
Last Modified:	13 Jun 2025 06:37
URI:	http://ir.cftri.res.in/id/eprint/19487

Actions (login required)

View Item