Evaluation of the Impact of an Ayurvedic Polyherbal Formulation on the Antimicrobial Properties, Physicochemical Characteristics, and Moisture Sorption Isotherm (MSI) of Lactation Food Products (Bar and Premix Laddoo)

Rachana, N. (2025) Evaluation of the Impact of an Ayurvedic Polyherbal Formulation on the Antimicrobial Properties, Physicochemical Characteristics, and Moisture Sorption Isotherm (MSI) of Lactation Food Products (Bar and Premix Laddoo). [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Breastfeeding, polyherbal formulation, lactation bar, laddoo, sensory evaluation, shelf life, functional foods
Subjects:	600 Technology > 03 Agriculture > 04 Medicinal Plants 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	10 Nov 2025 10:49
Last Modified:	10 Nov 2025 10:49
URI:	http://ir.cftri.res.in/id/eprint/19944

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