Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/9468
Title: Condiment
Issue Date: Dec-2004
Publisher: CSIR
Abstract: Coriander (Coriandrum sativum Linn.) leaves are used for flavouring food, snacks and some soft drinks in India since ancient times. The food scientists at Department of Food Sciences, Faculty of Food Systems, United Arab Emirates University, UAE, Department of Chemical Engineering & Technology, Panjab University, Chandigarh and Department of Food Science & Technology, G.N.D. University, Amritsar, India evaluated the colour kinetics and rheology of coriander leaf puree and storage characteristics of the paste for its storage for a longer period.
Description: 435-436
URI: http://hdl.handle.net/123456789/9468
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.3(6) [November-December 2004]

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