[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Biotechnological approaches to prevent development of bitterness in custard apple (Annona squamosa L) fruit pulp.

Revathy, Baskaran (2017) Biotechnological approaches to prevent development of bitterness in custard apple (Annona squamosa L) fruit pulp. Doctoral thesis, University of Mysuru.

[img] PDF
Revathy.pdf - Submitted Version
Restricted to Repository staff only

Download (8MB)

Item Type: Thesis (Doctoral)
Uncontrolled Keywords: sugar apple, custard apple, Sitaphal, enzymatic approaches, bitterness, astringency
Subjects: 600 Technology > 05 Chemical engineering > 03 Enzyme Biotechnology and Engineering
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Aug 2018 05:46
Last Modified: 02 Aug 2018 05:46
URI: http://ir.cftri.com/id/eprint/13764

Actions (login required)

View Item View Item