Preparation of some Useful Preserved Products from Carambola (Averrhoa carambola)
Author:
G. S. Siddappa
Total Page Count: 2
DOI:
Page Number: 47 to 48
Central Food Technological Research Institute, Mysore.
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Abstract
Carambola fruit, especially the laige sour variety, can be utilized for the-preparation of squash and jelly, preserve and candy of good quality. The jam is-rather not quite so good.
