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Studies on preparation of mixed fruit toffee from Fig and Guava fruits
Studies were carried out to develop a technology for preparation of mixed fruit toffee from fig and guava fruit pulp and to evaluate the changes in quality of prepared toffees during storage under ambient as well as refrigerated conditions for 180 days. Among the various combinations of fig and guav...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2012
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152476/ https://ncbi.nlm.nih.gov/pubmed/25190884 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0691-2 |
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