Effect of Blending Custard Apple and Banana Pulp and Acidity on Quality of Nectar
Dev Raj & Mistry R.A. · Journal of Advances in Biology & Biotechnology · 2024
The present investigation was aimed to study the effect of blend proportion and acidity level for the preparation of blended nectar and to evaluate nutritional as well as sensory quality of developed product during storage. During investigation, experiment was laid out using comp...
Open access
Research Article
10.9734/jabb/2024/v27i121826