Studies of beverages from mango, citrus, Aloe Vera and ginger blends - Harendra, Harendra;Deen, Bhagwan
46,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in 6-10 Tagen
payback
23 °P sammeln
  • Broschiertes Buch

The investigation comprised of three sets of experiments. Under first experiment chemical attributes of mango pulp, citrus (kagzi lime juice), Aloe vera gel and ginger juice were studied. Under second experiment the blends of mango pulp, kagzi lime juice, Aloe vera gel and ginger juice were screened for the preparation of palatable quality RTS, squash and syrup, whereas in third experiment, changes in RTS, squash and syrup filled into both glass and polypet bottles were studied during storage at monthly intervals to assess the storability of the products.

Andere Kunden interessierten sich auch für
Produktbeschreibung
The investigation comprised of three sets of experiments. Under first experiment chemical attributes of mango pulp, citrus (kagzi lime juice), Aloe vera gel and ginger juice were studied. Under second experiment the blends of mango pulp, kagzi lime juice, Aloe vera gel and ginger juice were screened for the preparation of palatable quality RTS, squash and syrup, whereas in third experiment, changes in RTS, squash and syrup filled into both glass and polypet bottles were studied during storage at monthly intervals to assess the storability of the products.
Autorenporträt
Dr. Harendra - Assistant Professor in Horticulture at School of Agriculture (ICAR-Accredited) ITM University Gwalior, MP 474001, India.Dr. Bhagwan Deen - Professor and Head-PHT at Acharya Narendra Deva University of Agriculture & Technology Kumarganj, Ayodhya UP 224229 India. (Ex. ARS, PCS (A) & PC-KVK).