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

By: Singh, C.JContributor(s): Guide: Bera, M.BMaterial type: Text

TextPublication details: Jabalpur J.N.K.V.V. 1996Description: 59 pgSubject(s): Food Science and TechnologyDDC classification: 664 SIN-S Dissertation note: M.Sc.(Food Science and Technology)

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 SIN-S (Browse shelf(Opens below))	Available		T-34283

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M.Sc.(Food Science and Technology)

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