Standardisation and quality evaluation of jam using tender coconut pulp and fruit pulp

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dc.contributor.authorShahanas, E
dc.contributor.authorSeeja Thomachan Panjikkaran
dc.contributor.authorSuman, K.T.
dc.contributor.authorAneena, E.R.
dc.contributor.authorSharon, C.L
dc.date.accessioned2021-04-26T05:23:06Z
dc.date.available2021-04-26T05:23:06Z
dc.date.issued2019
dc.identifier.citationAsian J. Dairy & Food Res, 38(1) 2019: 31-40en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8257
dc.language.isoenen_US
dc.subjectFruit pulpen_US
dc.subjectOrganoleptic evaluationen_US
dc.subjectPhysico-chemical qualitiesen_US
dc.subjectTender coconut pulp (TCP)en_US
dc.titleStandardisation and quality evaluation of jam using tender coconut pulp and fruit pulpen_US
dc.typeArticleen_US

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