Project Directorate for Farming Systems Research, Modipuram, Meerut, U.P.
*Directorate of Research on Women in Agriculture, Bhubaneshwar, Odisha
Online published on 1 October, 2014.
Maximum sensory score (8.0) was recorded for cardamom and ginger flavored mango nectar up to 45 days at O°C, RH 50±2%. However, the maximum protein content of 7.7% was recorded in mango bar enriched with moong dal.
Mango, bar, nectar, home scale, sensory, physico-chemical
