Nutritional, Shelf-Life, and Sensory Evaluation of Cucumis callosus Based Optimized Syrup

Author:

Deepika ,Sarita ,Kumari Anita

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference22 articles.

1. Mann S, Chaudhary I, Gupta RK (2013) Value addition scenario of arid foods of desert area and evaluation of their nutritional and phytochemical potential. Int J Pharm Life Sci 4(1):2335–2339

2. Tara C, Anil B, Kumawat BK, Ashok S, Bansal VK, Anil P (2012) Phytochemical investigation of seed of Cucumis callosus (Rottl.). Cogn Res J Pharm Biol Chem Sci 3(2):570–576

3. Kumar S, Parveen F, Goyal S, Chauhan A (2008) Indigenous herbal coolants for combating heat stress in the hot Indian arid zone. Indian J Tradit Knowl 7(4):679–682. http://nopr.niscpr.res.in/handle/123456789/2405

4. Chand T, Bhandari A, Kumawat BK, Sharma A, Pareek A, Bansal VK (2012) In vitro antioxidant activity of aqueous extract of seeds of Cucumis callosus (Rottl.). Cogn Der Pharm Lett 4(3):840–844

5. Panda S, Chakraborty M, Majumder P, Mazumder S, Das S, Haldar PK (2016) Antidiabetic, antioxidant and anti-hyperlipidaemic activity of Cucumis callosus in streptozotocin-induced diabetic rats. IJPSR 7(5):1978–1984. https://doi.org/10.13040/IJPSR.0975-8232.7(5).1978-84

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