Volume 6, Issue 24, 2017 (October – December)
Research Article
Organoleptic and Nutritional Evaluation of Value Added Products Developed from New Varieties of White and Pink-Fleshed Guavas
Homi Joshi, Anita Kochhar and R.S. Boora
Keywords: Guava varieties, nutritional composition, sensory evaluation, value added products
Article ID: CS012048092
How to cite this article: Homi Joshi, Anita Kochhar, R.S. Boora. Organoleptic and Nutritional Evaluation of Value Added Products Developed from New Varieties of White and Pink-Fleshed Guavas. Chem Sci Rev Lett 2017; 6(24).
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution 3.0 License (CC BY 3.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.