Characterization and Evaluation of a Newly Developed Apple- mint Jelly

Documents similaires

• Characterization and quality evaluation of a newly developed jelly using averroha bilimbi and hibiscus rosa
  par: Fayis Majeed P.K
  Publié: (2016)
• Characterization and quality assessment of newly prepared custard apple ice cream
  par: Sajeesh K.
  Publié: (2016)
• Standardization and chemical examination of newly developed jackfruit bread
  par: Swathi A.
  Publié: (2016)
• Production of Cashew Apple Vinegar
  par: Prasad Mathai
  Publié: (2003)
• Chemical examination, standardization and evaluation of antibacterial activity of newly developed mango seed kernel cookies
  par: Deepthi Pushkaran
  Publié: (2016)