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Equilibrium relative himidity (ERH) relationships of fruit juice and custard powders.

Siddappa, G. S. and Nanjundaswamy, A. M. (1960) Equilibrium relative himidity (ERH) relationships of fruit juice and custard powders. Food Technology, 14. pp. 533-537.

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Item Type: Article
Uncontrolled Keywords: fruit juice, custard powders, equilibrium relative humidity
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jul 2016 06:43
Last Modified: 27 Jul 2016 06:43
URI: http://ir.cftri.com/id/eprint/4125

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