Effect of Fruit Maturity on Yield, Composition and Quality of Juice and Wine from Grapes
|Year of publication:||
|Authors:||Sharma, K.D.; Sharma, P.C.; Lal, B.B.|
Journal of scientific and industrial research : JSIR. - New Delhi : Council, ISSN 0022-4456, ZDB-ID 4104080. - Vol. 56.1997, 10, p. 627-632
Papers - Preparation and Evaluation of Apple and Ginger Based Squash - Five different combinations of apple pulp, apple juice concentrate (70(degree)B), ginger and lemon juice were tried. Analysis of the products showed differences in the physico-chemical characteristics. Based on the sensory analysis, a combination of 25 per cent apple pulp, 15 per cent lemon juice and 10 per cent ginger juice ...
Lal, B.B., (1999)
Premi, B.R., (1998)
Sharma, Rakesh, (2006)
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