Effect of Blending and Storage on the Physicochemical Composition of the Papaya and Mango Squash

Asian Journal of Dairy and Food Research
doi 10.18805/ajdfr.dr-1419
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Agricultural Research Communication Center

Related search

Changes in the Composition of Squash During Storage

Plant Physiology
Plant ScienceGeneticsPhysiology
1946English

Processing of Canned Mango Using Natural Preservatives: Effect on the Physicochemical Characteristics and Hygienic Quality

International Journal of Food and Nutritional Science
2018English

Effect of Non-Thermal Plasma on Physicochemical Properties of Nam Dok Mai Mango

International Journal on Advanced Science, Engineering and Information Technology
AgriculturalEngineeringComputer ScienceBiological Sciences
2017English

Effect of Blending on Fuel Gas Composition of Pyrolysed Plastic Wastes

Nigerian Journal of Technology
2018English

Development of Soy-Based Beverages With Papaya and Mango Pulps

Acta Scientiarum - Technology
Planetary SciencesAstronomyEngineeringComputer ScienceMathematicsEarthChemistryPhysics
2014English

Effect of Ripening on the Composition and the Suitability for Jam Processing of Different Varieties of Mango (Mangifera Indica)

African Journal of Biotechnology
2003English

Effect of Storage Temperature on the Physicochemical Properties of Soft Gelatin Capsule Shells.

Chemical and Pharmaceutical Bulletin
MedicineDrug DiscoveryChemistry
1994English

Effect of Coconut Oil Supplementation on the Carcass Composition and Muscle Physicochemical Characteristics in Lambs

Biotechnology in Animal Husbandry
2011English

Effect of Blending Fractions of Residual Fuel Oil on Its Ignition Quality -Difference of Blending Composition by Geographical Region

Marine Engineering
2013English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy