Normal view MARC view ISBD view

Evaluation of black carrot and beetroot for blending in black tea based Kombucha

Gurleen Kaur

Evaluation of black carrot and beetroot for blending in black tea based Kombucha - Ludhiana Punjab Agricultural University 2024 - 101p.

Subjects--Topical Terms:
Kombucha, Beetroot blended Kombucha, Black Carrot blended Kombucha, Antioxidant Activity, Total polyphenolic content, SCOBY

Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)