A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2020; you can also visit the original URL.
The file type is application/pdf
.
Development and evaluation of guava-papaya jam
2020
International Journal of Chemical Studies
Guava-Papaya jam was developed and evaluated for changes in its physico-chemical, microbiological and sensory parameters at monthly interval for three months storage period. Total soluble solids increased significantly, while acidity decreased significantly in guava-papaya jam with the advancement in storage period. Yeast and mold count increased significantly in blended jam during storage. The colour and appearance, flavour, taste, mouthfeel and overall acceptability of guava-papaya jam
doi:10.22271/chemi.2020.v8.i3n.9343
fatcat:dowzwutnzfdzloiwcixk5ubs2e