Development and evaluation of honey based mango nectar

Author:

Lakhanpal Pooja,Vaidya Devina

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference25 articles.

1. Amerine MA, Pangborn RM, Roessler EB (1965) Principles of sensory evaluation of food. Academic Press, Inc., New York

2. AOAC (1984) Official methods of analysis, 12th edn. Association of Official Analytical Chemists, Washington

3. Aruna K, Vimala V, Giridhar N, Raio DG (1997) Studies on preparation and storage of nectar prepared from papaya. Beverage and Food World 24(1):29–32

4. Bhuyan MAJ, Kobra K (2007) Fruit characteristics of some uncommon mango varieties grown under Jaydebpur conditions. Bangladesh Agril Res 32(3):493–500

5. Bulut L, Kilic M (2009) Kinetics of hydroxymethyfurfural accumulation and colour change in honey during storage in relation to moisture content. Journal of Food Processing and Preservation 33:22–32

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