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Items where Subject is "600 Technology > 08 Food technology > 30 Spices/Condiments > 03 Sauces"
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- FOSTIS Collection (4)
- 600 Technology (4)
- 08 Food technology (4)
- 30 Spices/Condiments (4)
- 03 Sauces (4)
- 30 Spices/Condiments (4)
- 08 Food technology (4)
- 600 Technology (4)
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Jump to: Article | Student Project Report
Number of items at this level: 4.
Article
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.
Student Project Report
Amala, V. S (2024) Development and quality evaluation of vegetable based schezwan sauce. [Student Project Report] (Submitted)
Geeta, Soren (2023) Evaluation of food additives and preservatives in pickles and sauces. [Student Project Report] (Submitted)
Jahnavi Herur, S. (2023) Development of vegetable sauces and dips with functional properties. [Student Project Report]