Use of Cinnamomum Osmophloeum as Natural Flavour In Bakery Product and Study Their Volatile Profiles on Storage.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13125/
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| Title |
Use of Cinnamomum Osmophloeum
as Natural Flavour In Bakery
Product and Study Their Volatile
Profiles on Storage.
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| Creator |
Rita, Devi
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| Subject |
10 Plants
15 Flavour/Fragrance/Perfumes 26 Bakery products |
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| Date |
2016
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| Type |
Student Project Report
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13125/1/Rita%20Devi_Investigation.pdf
Rita, Devi (2016) Use of Cinnamomum Osmophloeum as Natural Flavour In Bakery Product and Study Their Volatile Profiles on Storage. [Student Project Report] (Submitted) |
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