Preparation, evaluation and storage of preserve made from Amla cultivars grown in Kandi area of Punjab state

Journal of Scientific and Industrial Research

Volumn 61, Issue 6, 2002, Pages 461-465

  Ranote, P S ^a   Hothe, R K ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; MANUFACTURE; PLANT EXTRACT; STORAGE;

EID: 0036049460     PISSN: 00224456     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

1. Physico-chemical composition of different cultivars
2. The chemistry and technology of Amla-A resume
3. Optimum stage of maturity for preparation of AONLA (Emblica officinalis Gaertn) preserve
4. Studies on the simplification of preserve making in amla (Phyllanthus emblica L.)
5. Varietal suitability of amla ('Desi' and 'Banarasi') fruits for storage and preservation
6. Effect of pretreatments on the loss of tannins and vitamine 'C' in amla preserve
7. Studies on comparative compositional changes in different preserved products of amla (Emblica officinalis Gaertn) var
8. Retention of nutrients in carrots and amla preserves