Studies on the development of kinnow candy

By:

Michael, Mona

Material type: Text

TextPublication details: Ludhiana PAU 2008Edition: Food Science and TechnologyDescription: 29CM; 144LSubject(s):

DDC classification:

T 664.453 M59S

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.453 M59S (Browse shelf(Opens below))	Not for loan		249804
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.453 M59S (Browse shelf(Opens below))	Not for loan		249805

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

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