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Utilization of of Pomace for Preparation of Jam and Evaluation of its Physico-Chemical, Textural and Sensory Attributes

Amita Rani, Supervisor: Dr. Kawaljit Singh Sandhu

Utilization of of Pomace for Preparation of Jam and Evaluation of its Physico-Chemical, Textural and Sensory Attributes - Department of Food Science & Technology, MRSPTU, Bathinda 2021

Subjects--Topical Terms:
Food Science and Technology

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Utilization of of Pomace for Preparation of Jam and Evaluation of its Physico-Chemical, Textural and Sensory Attributes

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