| 000 | 00865nam a2200253Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s2008 xx 000 0 und d | ||
| 082 | _aT 664.453 M59S | ||
| 100 | _aMichael, Mona | ||
| 245 | 0 | _aStudies on the development of kinnow candy | |
| 250 | _aFood Science and Technology | ||
| 260 |
_aLudhiana _bPAU _c2008 |
||
| 300 | _a29CM; 144L | ||
| 520 | _aCandy 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 | ||
| 650 | _aKINNOW | ||
| 653 | _aBLANCHING | ||
| 653 | _aCANDIED FRUIT | ||
| 653 | _aCANDY | ||
| 653 | _aCANDY | ||
| 653 | _aKINNOW | ||
| 653 | _aKINNOW | ||
| 653 | _aORGANOLEPTICALLY | ||
| 653 | _aOSMOTIC AGENTS | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c129141 _d129141 |
||