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Response surface optimisation of process variables for encapsulation of cumin oil by spray drying
Spices are the main flavouring agents in food. Cumin (Cuminum cyminum Linn.) is one of the important commercial seed spices whichbelong to the umbellifereae family. Cumin is valued for its aroma, medicinal and therapeutic properties. The most important chemical component of cumin seed is essential o...
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| 格式: | Ph.D Thesis |
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Tavanur
Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology
2018
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| 主題: |
Kerala Agricultural University
| 索引號: |
631.56 SHA/RE |
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| 復印件 REF | Live Status Unavailable |