Physiochemical, sensorial, and rheological characteristics of sauce developed from Kashmiri apples: Influence of cultivars and storage conditions

por Bakshi, Rayees Ahmad, Aslam, Afra, Khan, Zakir S., Fayaz, Shumaila, Dar, B.N.
Publicado 2022

Physiochemical, sensorial and rheological characteristics of puree developed from Kashmiri peaches: influence of sugar, KMS and storage conditions

por Wani, Shefali, Bakshi, Rayees Ahmad, Khan, Zakir S., Fayaz, Shemilah, Muzaffar, Khalid, Dar, B.N.
Publicado 2021