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

Shahanas, ESeeja Thomachan PanjikkaranSuman, K.T.Aneena, E.R.Sharon, C.L2021-04-262021-04-262019Asian J. Dairy & Food Res, 38(1) 2019: 31-40http://hdl.handle.net/123456789/8257enFruit pulpOrganoleptic evaluationPhysico-chemical qualitiesTender coconut pulp (TCP)Standardisation and quality evaluation of jam using tender coconut pulp and fruit pulpArticle