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Effect of Sucrose Alternatives on quality of Bombay Halwa.

Khushvantsinh, P. Rathod (2015) Effect of Sucrose Alternatives on quality of Bombay Halwa. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: bombay halwa, sweeteners, sensory analysis, physico chemical characteristics, maltitol
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Oct 2017 09:22
Last Modified: 25 Oct 2017 09:22
URI: http://ir.cftri.com/id/eprint/13065

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