Characterization and quality evaluation of a newly developed jelly using averroha bilimbi and hibiscus rosa

Lignende værker

• Characterization and Evaluation of a Newly Developed Apple- mint Jelly
  af: Jithesh P.
  Udgivet: (2015)
• Characterization and quality assessment of newly prepared custard apple ice cream
  af: Sajeesh K.
  Udgivet: (2016)
• Reproductive biology of Hibiscus rosa-sinensis Linn /
  af: Raghurajan, V.
• Development of osmodehydrated bilimbi (averrhoa bilimbi L.) and assessment of bioactive compounds
  af: Aparna G S
  Udgivet: (2017)
• Standardization and chemical examination of newly developed jackfruit bread
  af: Swathi A.
  Udgivet: (2016)