A preliminary study on the development of Spanish plum jelly and its consumer acceptability potential
Three different ratios of sugar: spanish plum juice (A- 30:60, B- 30:40, C- 30:30) were used in jelly-making and these were then subjected to physico-chemical analysis and consumer acceptability tests.
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| フォーマット: | 学位論文 |
| 言語: | English |
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1998.
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