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Comparative Analysis of Physico-Chemical and Antioxidant Properties of Squash Prepared from Orange, Purple and Red Carrots

Piyush Verma, Supervisor: Dr. Kawaljit Singh Sandhu

Comparative Analysis of Physico-Chemical and Antioxidant Properties of Squash Prepared from Orange, Purple and Red Carrots - Department of Food Science & Technology, MRSPTU, Bathinda 2021

Subjects--Topical Terms:
Food Science and Technology

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Comparative Analysis of Physico-Chemical and Antioxidant Properties of Squash Prepared from Orange, Purple and Red Carrots

Website Designed and Developed by MRSPTU Central Library TeamE-mail Id: librarian@mrsptu.ac.in

Website Designed and Developed by MRSPTU Central Library Team

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