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A method for the quantitative estimation of roasted date and tamarind in coffee powder.

Natarajan, C. P. and Balakrishnan Nair, R. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Bhatia, D. S. (1960) A method for the quantitative estimation of roasted date and tamarind in coffee powder. Food Science, 9. pp. 39-41.

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Item Type: Article
Uncontrolled Keywords: Roasted date seed, tamarind seed, adulterant, coffee powder
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Oct 2014 10:40
Last Modified: 29 Oct 2014 10:40
URI: http://ir.cftri.com/id/eprint/2481

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