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Use of Cinnamomum Osmophloeum as Natural Flavour In Bakery Product and Study Their Volatile Profiles on Storage.

Rita, Devi (2016) Use of Cinnamomum Osmophloeum as Natural Flavour In Bakery Product and Study Their Volatile Profiles on Storage. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: leaf essential oils, Cinnamomum osmophloeum, natural flavor
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Oct 2017 06:33
Last Modified: 30 Oct 2017 06:33
URI: http://ir.cftri.com/id/eprint/13125

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