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Enhanced functionality and shelf stability of burfi by incorporating kinnow (mandarin) fruit juice

Sukhpreet Kaur1, Poonam Aggarwal1, Navjot Kaur1

  • 1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004, Punjab, India.

Journal of Food Science and Technology
|October 24, 2022
PubMed

Keywords:
Bioactive constituentsKinnowLimoninPectinShelf life

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