Open AccessQuality Characteristics and Sensory Evaluation Of Cabbage (Brassica Oleracea L. Var. Capitata) And Lime (Citrus Aurantiifolia) Ready to Serve Ts Beverage
Author(s) -
J Inthuja,
T. Mahendran,
M. B. Fathima Jemziya .
Publication year - 2022
Publication title -
bangladesh journal of agricultural research
Language(s) - English
Resource type - Journals
eISSN - 2408-8293
pISSN - 0258-7122
DOI - 10.3329/bjar.v45i2.59863
Subject(s) - food science , brix , lime , sugar , chemistry , citric acid , aroma , sensory analysis , vitamin c , biology , paleontology
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