Studies on the development of kinnow candy
Michael, Mona
Studies on the development of kinnow candy - Food Science and Technology - Ludhiana PAU 2008 - 29CM; 144L
Candy was prepared from low and high grade kinnow fruit which was found to be equally good. Fresh fruit, its peel and candy was analyzed for moisture content, TSS, acidity, ascorbic acid, total and reducing sugars, water activity, ash, size, texture and c
KINNOW
BLANCHING CANDIED FRUIT CANDY CANDY KINNOW KINNOW ORGANOLEPTICALLY OSMOTIC AGENTS
T 664.453 M59S
Studies on the development of kinnow candy - Food Science and Technology - Ludhiana PAU 2008 - 29CM; 144L
Candy was prepared from low and high grade kinnow fruit which was found to be equally good. Fresh fruit, its peel and candy was analyzed for moisture content, TSS, acidity, ascorbic acid, total and reducing sugars, water activity, ash, size, texture and c
KINNOW
BLANCHING CANDIED FRUIT CANDY CANDY KINNOW KINNOW ORGANOLEPTICALLY OSMOTIC AGENTS
T 664.453 M59S