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Colours and flavours for confectionery.

Lewis, Y. S. (1979) Colours and flavours for confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 61-63.

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Without attractive colour and flavour, confectionery goods have poor appeal to the consumer. However, additives should be of proper quality and the quantity added should be suggestive and not in excess. There is scope for using natural colours and flavours to advantage.

Item Type: Article
Uncontrolled Keywords: colours, flavours, additives, confectionery
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Apr 2012 04:41
Last Modified: 30 Apr 2012 04:41
URI: http://ir.cftri.com/id/eprint/10682

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