ICAR Research Data Repository for Knowledge Management
Mulibenificial Uses of Spices: A Brief Review
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Mulibenificial Uses of Spices: A Brief Review
Not Available |
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| Creator |
Not Available
Bhagya, H.P., Raveendra, Y.C., lalithya, K.A |
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| Subject |
Spices; Botanica; Preservatives; Nutraceuticals; Pharmaceuticals; Cosmetics
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| Description |
Not Available
Spices are groups of food adjunct that have been in use for thousands of years to enhance the sensory quality of food. Apart from flavouring, spices are also used in botanicals, beverages, preservatives, pharmaceutical and other industries. Since, each of the spices possesses more than one health beneficial property and there is also a possibility of synergy among them in their action, using spice in diet can make life not only more spicy but also more healthy. Not Available |
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| Date |
2019-12-07T09:26:15Z
2019-12-07T09:26:15Z 2017-01-01 |
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| Type |
Research Paper
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/28676 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Not Available
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