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Investigation of Structural and Mineral content changes during the Enzymatic Extraction of Pectin from Orange Rind

Kishore, V. (2009) Investigation of Structural and Mineral content changes during the Enzymatic Extraction of Pectin from Orange Rind. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Uncontrolled Keywords: pectin mineral composition enzymatic extraction
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 05 Chemical engineering > 03 Enzyme Biotechnology and Engineering
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jun 2009 05:22
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8991

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