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

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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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