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Development and quality evaluation of mango and guava blended squash during storage
Pure and Applied Biology
Development and quality evaluation of mango and guava blended squash during storage. Abstract The study was taken out on the diverse ratio and storage period to evaluate the superiority of mango and guava blended squash. The future perspective of this study was to prepare a new product with good storage time and keeping quality with good colour and flavor. Squash was prepared from two diverse fruits by integration pulp, sugar and water in the ratio of 1:4:1 respectively. Potassiumdoi:10.19045/bspab.2019.80060 fatcat:kb4kvcjz7bbkpigwsxjk4le6oq