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Please use this identifier to cite or link to this item: https://gnanaganga.inflibnet.ac.in:8443/jspui/handle/123456789/9538
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dc.contributor.authorGm. Machewad-
dc.contributor.authorB. A. Jadhav-
dc.date.accessioned2024-02-27T07:12:51Z-
dc.date.available2024-02-27T07:12:51Z-
dc.date.issued2013-
dc.identifier.urihttp://gnanaganga.inflibnet.ac.in:8080/jspui/handle/123456789/9538-
dc.description.abstractSafflower is mostly cultivated for its petals; it produces red and yellow pigments. Carthamin (safflower yellow pigment) was used in pedha at 5 per cent and IO per cent. The most accepted concentration of carthamin in pedba associated with overall quality of pedha is of IO per cent. It is concluded from the present study that the pedha containing IO per cent carthamin was found better than 5 per cent carthamin added pedha and control sample.-
dc.publisherFood Science Research Journal-
dc.titleExtraction of Safflower Yellow Pigment (Carthimidin) and Its Fortification in Pedha-
dc.volVol 4-
dc.issuedNo 1-
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