The experiment was carried out to assess the physico-chemical characteristics of custard apple fruits, standardization of pulp: water ratio and recipes for jam and to study the sensory qualities changes of jam during storage at ambient temperature. The experiment was done during the year 2016-17 in the Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.).
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Standardization of recipes of custard apple jam and analysis of physicochemical characteristics, sensory quality and storage behaviour
Standardization of recipes of custard apple jam and analysis of physicochemical characteristics, sensory quality and storage behaviour
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