Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) Thermal stability of allinase and enzymatic regeneration of flavour in odourless garlic powder. Current Science, 28. pp. 403-404.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | allinase, odourless, garlic powder, flavour |
| Subjects: | 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 23 Vegetables |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 03 Oct 2013 11:02 |
| Last Modified: | 03 Oct 2013 11:02 |
| URI: | http://ir.cftri.res.in/id/eprint/6097 |
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