Development of intermediate moisture carrot product
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 664.8 R16D
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
![]() |
Mohinder Singh Randhawa Library | T 664.8 R16D (Browse shelf(Opens below)) | Not for loan | 250010 | ||
![]() |
Mohinder Singh Randhawa Library | T 664.8 R16D (Browse shelf(Opens below)) | Not for loan | 250011 |
Browsing Mohinder Singh Randhawa Library shelves Close shelf browser (Hides shelf browser)
Intermediate moisture products were prepared from whole carrot as well as carrot pulp. Fresh carrot (varieties Sel-21, PC-34 & Nantes) were analyzed weight, -length, volume, diameter, moisture, acidity, ascorbic acid, TSS, total & reducing sugars, total &
There are no comments on this title.
Log in to your account to post a comment.