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Study on Phytochemicals, Antioxidant Properties and Proximate Composition of Wine Prepared from Beetroot and a mix of Grape and Beetroot in Comparison with Grape Wine

by Ashily S Biju Series: MSc. Food Science and Technology Published by : Kerala University of Fisheries and Ocean Studies (Panangad) Physical details: 73p Year: 2021

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Project Report	KUFOS Central Library Reference	Reference	664 ASH/ST (Browse shelf(Opens below))	Available		PR388

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