Open AccessNutritional, Microbial and Sensory Evaluation of Jam Stored under Ambient Condition Using Pectin Isolated from Pomelo (<em>Citrus maxima</em>) Peels
Author(s) -
S. Dhushane,
T. Mahendran
Publication year - 2022
Publication title -
journal of agro-technology and rural sciences
Language(s) - English
Resource type - Journals
ISSN - 2792-1360
DOI - 10.4038/atrsj.v2i1.38
Subject(s) - pectin , jams , food science , titratable acid , sugar , organoleptic , brix , raw material , chemistry , ascorbic acid , reducing sugar , moisture , pulp and paper industry , engineering , organic chemistry
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