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Development and quality evaluation of chutney from new varieties of white and pink-fleshed guava

Hoài Thương 47 7 pdf

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Keeping all these aspects in view, the present study was planned with the objectives to standardize appropriate receipe for the preparation of guava chutney, and also to evaluate the nutritional composition of the chutney developed from newly developed varieties of white and pink-fleshed guava varieties. |

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