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 ...
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|Authors:||Lal, B.B.; Joshi, V.K.; Sharma, R.C.; Sharma, R.|
Journal of scientific and industrial research : JSIR. - New Delhi : Council, ISSN 0022-4456, ZDB-ID 4104080. - Vol. 58.1999, 7, p. 530-532
Premi, B.R., (1998)
Sharma, K.D., (1997)
Sharma, Purushottam, (2006)
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