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Storage Stability of Coloured Substances in Thermally Processed and Raw Chilli (Capsicum annum) Powder

Singh, C.J.

Storage Stability of Coloured Substances in Thermally Processed and Raw Chilli (Capsicum annum) Powder - Jabalpur J.N.K.V.V. 1996 - 59 pg.

Subjects--Topical Terms:
Food Science and Technology

Dewey Class. No.: 664 SIN-S

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