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Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/6955
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dc.contributor.authorSAFRIN K K-
dc.date.accessioned2026-01-14T06:16:56Z-
dc.date.available2026-01-14T06:16:56Z-
dc.date.issued2025-04-30-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/6955-
dc.publisherSt. Teresa' s College( autonomous) Ernakulamen_US
dc.titleDevelopment and Process Optimization of Turmeric, Ginger and Black Pepper Infused Jaggeryen_US
dc.typeThesisen_US
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