Year: 2024
Volume: 21
Issue: 3

Development of Jelly, fruit bar and toffee from ber (Ziziphus mauritiana. L) fruits

Author:
K. Zuber Khan, Rehana Baig, Nagesh Dhole¹, Ambadas Kadam², Babasaheb Surwase^2,*
Total Page Count: 5
DOI: 10.5958/0976-4755.2024.00104.8
Page Number: 340 to 344

¹Department of Botany, Digamabarrao Bindu Arts, Commerce & Science College, Bhokar-431801

²Department of Botany, D. S. M. College of Arts, Commerce & Science, Parbhani - 431401

School of Life Sciences, Swami Ramananad Teerth Marathwada University, Nanded - 431606

^*Email: bsurwase@rediffmail.com

Online published on 17 October, 2024.

Keywords

Jelly, Fruit bar, Toffee, Ber Fruit, Sensory evolution