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Effect of Different Processing Methods on Bitterness Causing Compounds of Ready to Serve Kinnow (Citrus nobilis L.X C. deliciosa L.) Drink

Kartik Sharma, Supervisor: Dr. Kawaljit Singh Sandhu

Effect of Different Processing Methods on Bitterness Causing Compounds of Ready to Serve Kinnow (Citrus nobilis L.X C. deliciosa L.) Drink - Department of Food Science & Technology, MRSPTU, Bathinda 2021

Subjects--Topical Terms:
Food Science and Technology

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Effect of Different Processing Methods on Bitterness Causing Compounds of Ready to Serve Kinnow (Citrus nobilis L.X C. deliciosa L.) Drink

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Website Designed and Developed by MRSPTU Central Library Team

E-mail Id: librarian@mrsptu.ac.in