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Development and Quality evaluation of Instant Jelly Mix from Kainth (Pyrus pashia Buch -ham ex.D. Don) fruit stored at ambient temperature as influenced by various packaging conditions.
Shivani, Tripathi (2020) Development and Quality evaluation of Instant Jelly Mix from Kainth (Pyrus pashia Buch -ham ex.D. Don) fruit stored at ambient temperature as influenced by various packaging conditions. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Instant Jelly Mix (IJM), dehydrated Kainth fruit, shelf-life, processing |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 12 Oct 2020 06:55 |
| Last Modified: | 12 Oct 2020 06:55 |
| URI: | http://ir.cftri.res.in/id/eprint/14566 |
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