Standardization of jelly preparation from grape : Guava blends

Journal of Food Science and Technology

Volumn 34, Issue 4, 1997, Pages 335-336

  Aggarwal, Poonam ^a   Padda, G S ^a,b   Sidhu, J S ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

^b INDIAN COUNCIL OF AGRICULTURAL RESEARCH   (India)

Author keywords

Grape varieties; Grape:guava blends; Jelly; Organoleptic quality; Pectin; Sugar and acid percentage

Indexed keywords

EID: 3943049298     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (4)

1. Anon (1983) The New Book of Knowledge. G. Rolier Inc, Danbury Conn. Copyright G, 7: 476
2. AOAC (1980) Official Methods of Analysis, 13th edn. Association of Official Analytical Chemists, Washington, DC
3. Lal G, Siddappa GS, Tandon GL (1986) Preservation of fruits and vegetables, Publications and Information Division, Indian Council of Agricultural Research, New Delhi
4. Snedecor GW, Cochran WG (1967) Statistical Methods, 6th edn. Oxford and IHB Publishing Co. New Delhi