Comparison of quality and nutritional contents of palmyrah jaggery made from treacle and sweet sap and determination of the adulteration in the marketed samples
By: T. Glanista, R. Roxcy, T. Inthuja and S. Srivijeindran
DOI: https://doi.org/10.4038/cjs.v51i1.7984 | Journal eISSN: 2513-230X
Language: English
Page range: 89 - 93
Published on: Mar 14, 2022
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2022 T. Glanista, R. Roxcy, T. Inthuja, S. Srivijeindran, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.