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Physico chemical parameters and shelf life study of Murabba, developed from mango ginger (Curcuma amada).
Physico chemical parameters and shelf life study of Murabba, developed from mango ginger (Curcuma amada).
2019
vaibhavi
K. Kulkarni
K. G. Vijayalaxmi
V. C. Suvarna
Keywords:
Environmental science
Shelf life
soluble solids
Food science
Curcuma amada
microbial contamination
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