Open AccessDEVELOPMENT AND STANDARDIZATION OF TECHNOLOGY FOR PREPARATION AND STORAGE OF VALUE-ADDED PRODUCTS FROM KENDU (DIOSPYROS MELANOXYLON ROXB.) FRUIT
Author(s) -
Kambhampati Vivek,
Baby Zanthanupuii,
Sabyasachi Mishra
Publication year - 2021
Publication title -
journal of microbiology biotechnology and food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.186
H-Index - 7
ISSN - 1338-5178
DOI - 10.15414/jmbfs.3893
Subject(s) - shelf life , value added , food spoilage , preservative , food science , cold storage , business , pulp and paper industry , chemistry , mathematics , horticulture , biology , engineering , genetics , bacteria , economics , macroeconomics
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