Items where Subject is "600 Technology > 08 Food technology > 30 Spices/Condiments > 03 Sauces"

FOSTIS Collection (4)
- 600 Technology (4)
  - 08 Food technology (4)
    - 30 Spices/Condiments (4)
      - 03 Sauces (4)

Group by: Creators | Item Type

Jump to: A | B | G | J

Number of items at this level: 4.

A

Amala, V. S (2024) Development and quality evaluation of vegetable based schezwan sauce. [Student Project Report] (Submitted)

B

Beerh, O. P. and Siddappa, G. S. (1959) A paper chromatographic method for the detection of adulteration of tomato kethcup with sweet potato. Food Science, 8 (2). pp. 45-46.

G

Geeta, Soren (2023) Evaluation of food additives and preservatives in pickles and sauces. [Student Project Report] (Submitted)

J

Jahnavi Herur, S. (2023) Development of vegetable sauces and dips with functional properties. [Student Project Report]

This list was generated on Fri May 9 05:41:57 2025 IST.