ICAR Research Data Repository for Knowledge Management
Role of selected Food Ingredients in Speciality Foods: Spices and Herbs
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/1314/
T-2039 |
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| Title |
Role of selected Food Ingredients in Speciality Foods: Spices and Herbs
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| Creator |
Ramprasad, Rathi Arpita
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| Subject |
30 Spices/Condiments
18 Processed foods |
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| Description |
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.
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| Contributor |
Bhat, K.K.
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| Date |
2006-11
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| Type |
Student Project Report
NonPeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/1314/1/T-2039.pdf
Ramprasad, Rathi Arpita (2006) Role of selected Food Ingredients in Speciality Foods: Spices and Herbs. [Student Project Report] |
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