Effect of processing on the antioxidant content of guava (Psidium guajava L.) jam made from different cultivars
ABSTRACT The antioxidant capacity of guava and processed jams were investigated. The study was divided into two phases. Phase 1 of the study was allotted for the jam formulation screening while Phase 2 was allotted for the jam processing applied to three guava cultivars, namely pink, white and yello...
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| Format: | Thesis |
| Language: | English |
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c2011.
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