tailieunhanh - Evaluate the sensory parameters and economics of mixed fruit toffee
The present investigation was carried out in the post-Harvest laboratory, Department of Horticulture, college of Agriculture, JNKVV Jabalpur () during the year 2014-2015. The Main objectives of the present investigation were to find out the best recipe with a suitable ratio of pulp and sugar for preparation of mixed fruit toffee. | Evaluate the sensory parameters and economics of mixed fruit toffee
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