PHYSICO-CHEMICAL AND TECHNOLOGICAL STUDIES ON PERSIMMON FRUITS: 1- PHYSICO-CHEMICAL STUDIES ON PERSIMMON FRUITS

PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PERSIMMON FRUIT LEATHER

PHYSICO-CHEMICAL CHARACTERISTICS OF SOME FRUIT JUICE BLENDS AND THEIR ORGANOLEPTIC EVALUATIONS.

PHYSICOCHEMICAL CHARACTERISTICS OF PERSIMMON PUREE AND ITS UTILIZATION IN CUPCAKE

Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya

EVALUATION OF PHYSICO-CHEMICAL PROPERTIES OF SOME MIXTURE JUICES

PHYSICAL, CHEMICAL AND TECHNOLOGICAL STUDIES ON POMEGRANATE

A NEW PASTEURIZED NECTARS PREPARED FROM HUSK TOMATO AND CARROT JUICES

Evaluation of quality attributes, antioxidant activity and volatile compounds of two cactus pear juices blended with guava juice

Chemical and Technological Studies on Manufactured Segments from Juices of Opuntia, Pumpkin and white Mulberry