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

Application of garcinol as a colourant for butter and ghee and method of its estimation.

Krishnamurthy, N. and Sampathu, S. R. (1987) Application of garcinol as a colourant for butter and ghee and method of its estimation. Journal of Food Science and Technology, 24 (6). pp. 312-313.

[img] PDF
Journal of Food Science and Technology, Vol. 24, 1987_313.pdf - Published Version
Restricted to Registered users only

Download (159kB)

Item Type: Article
Uncontrolled Keywords: garcinol, kokum, garcinia indica, colourant
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Feb 2014 07:27
Last Modified: 21 Feb 2014 07:27
URI: http://ir.cftri.com/id/eprint/3067

Actions (login required)

View Item View Item