Effect of karwanda (Carissa congesta Wight) and sugar addition on physicochemical characteristics of ash gourd (Benincasa hispida) and bottle gourd (Langenaria siceraria) based beverages-Reference-Cited by-同舟云学术

Effect of karwanda (Carissa congesta Wight) and sugar addition on physicochemical characteristics of ash gourd (Benincasa hispida) and bottle gourd (Langenaria siceraria) based beverages

Published:2019-01-25 Issue:2 Volume:56 Page:1037-1045
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Purohit P.,Palamthodi S.,Lele S. S.

Funder

University Grants Commission

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-019-03570-7/fulltext.html

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