Nutritional, Microbial and Sensory Evaluation of Jam Stored under Ambient Condition Using Pectin Isolated from Pomelo (Citrus maxima) Peels
By: S. Dhushane and T. Mahendran
Open Access
|Jul 2022Authors
DOI: https://doi.org/10.4038/atrsj.v2i1.38 | Journal eISSN: 2792-1360
Language: English
Page range: 16 - 22
Published on: Jul 20, 2022
Published by: University of Colombo Institute for Agro-Technology and Rural Sciences (UCIARS)
In partnership with: Paradigm Publishing Services
Keywords:
© 2022 S. Dhushane, T. Mahendran, published by University of Colombo Institute for Agro-Technology and Rural Sciences (UCIARS)
This work is licensed under the Creative Commons License.