Preserve making and drying characteristics of some important amla varieties of Punjab

By:

HOTHI, Ramandeep Kaur

Material type: Text

TextPublication details: Ludhiana PAU 1997Edition: Food Science and TechnologyDescription: 62,4LSubject(s):

DDC classification:

T 664.8 H84P

Summary: Preserve making and dehydration characteristics of Chakaiya. Francis and Kanchan amla were studied Francis had maximum fruit size (359x42 cm), weight (40.6 c) and seed to pulp ratio (1:166. TSS. (10.'

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.8 H84P (Browse shelf(Opens below))	Not for loan		220226
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.8 H84P (Browse shelf(Opens below))	Not for loan		220227

Preserve making and dehydration characteristics of Chakaiya. Francis and Kanchan amla were studied Francis had maximum fruit size (359x42 cm), weight (40.6 c) and seed to pulp ratio (1:166. TSS. (10.'

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