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Stabilization, physiochemical and sensory evaluation of mango jam with jaggery stored at ambient temperature (25-30ºC)
Stabilization, physiochemical and sensory evaluation of mango jam with jaggery stored at ambient temperature (25-30ºC)
2018
Muhammad Yaseen
Keywords:
Jaggery
Agronomy
Biology
Horticulture
Sensory system
Correction
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