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Sensory and chemical characterisations of interactions among selected sweeteners, flavourants and acidulants.

Chemical characterisations

Identiferoai:union.ndltd.org:Vidyanidhi/oai:210.212.200.230:2009/1793
Date01 1900
CreatorsDattatreya, B S
ContributorsNarasimhan, Shanthi
Source SetsVidyanidhi Digital Lib. (India)
LanguageEnglish
Detected LanguageEnglish
TypeThesis
Format393352 bytes, 2247762 bytes, 6705143 bytes, 1742187 bytes, 7263586 bytes, 1523345 bytes, 816418 bytes, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf

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