Characterization and Evaluation of a Newly Developed Apple- mint Jelly

Registos relacionados

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