Effect of Food Matrix on Flavour Perception with Reference to Vanillin and Cardamom In Halwa

Archana, B.S. (2008) Effect of Food Matrix on Flavour Perception with Reference to Vanillin and Cardamom In Halwa. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Uncontrolled Keywords: food matrices vanillin cardamom Halwa Flavourings
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jul 2008 10:12
Last Modified: 28 Dec 2011 10:04
URI: http://ir.cftri.res.in/id/eprint/8646

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