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Formulation and Evaluation of Ginger (zerumbet and officinale) Oleoresin-based Sugar-free Jellies using β-cyclodextrin Encapsulation
Bolla Ruchira, Thanmayee (2025) Formulation and Evaluation of Ginger (zerumbet and officinale) Oleoresin-based Sugar-free Jellies using β-cyclodextrin Encapsulation. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Ginger, sugar-free jellies, functional foods, oleoresin based |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments > 01 Jams/Jellies |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 15 Sep 2025 10:49 |
| Last Modified: | 15 Sep 2025 10:49 |
| URI: | http://ir.cftri.res.in/id/eprint/19788 |
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