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Co-pigmentation of anthocyanin and development of food formulation.

Sowmya, D. (2019) Co-pigmentation of anthocyanin and development of food formulation. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: underutilized fruits, C. spinarum, M. alba, ready to serve beverage, anthocyanin,
Subjects: 600 Technology > 07 Beverage Technology
600 Technology > 08 Food technology > 24 Fruits
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2019 06:29
Last Modified: 27 May 2019 06:29
URI: http://ir.cftri.com/id/eprint/14037

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