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pro vyhledávání: '"Sreekanth Tangirala Ad"'
Publikováno v:
International Journal of Chemical Studies. 8:1663-1672
This study was designed to develop the mosambi fruit jelly and also determined the physico-chemical properties. Three mosambi fruit jelly samples such as T1, T2 and T3 were developed and subjected for sensory evaluation. Best sample was selected and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e41779a5af695297e6b6ea4fcfee3300
https://doi.org/10.22271/chemi.2020.v8.i5w.10537
https://doi.org/10.22271/chemi.2020.v8.i5w.10537
