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“Carotenoids from coriander leaves and the effects of processing on the stability of pigments

Pinky, Leishangthem (2011) “Carotenoids from coriander leaves and the effects of processing on the stability of pigments. [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: coriander leaves, carotenoids, β-Carotene, processing conditions, HPLC method
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jul 2011 06:55
Last Modified: 28 Dec 2011 10:25
URI: http://ir.cftri.com/id/eprint/10229

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