Sapota-Papaya bar

M. Sreemathi; R. Sankaranarayanan and S. Balasubramanyan

doi:https://doi.org/10.29321/MAJ.10.100553

Research Article | Open Access | Peer Review

Sapota-Papaya bar

M. Sreemathi R. Sankaranarayanan and S. Balasubramanyan

Volume : 95

Issue: Jan-jun

Pages: 170 - 173

DOI: https://doi.org/10.29321/MAJ.10.100553

Published: May 05, 2023

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Abstract

Sapota-papaya fruit bar was prepared ... The stored fruit bar had maintained the sensory evaluation score as highly acceptable up to 90 days.

DOI

https://doi.org/10.29321/MAJ.10.100553

Pages

170 - 173

Creative Commons

Copyright

© The Author(s), 2025. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

Keywords

Sapota-Papaya bar fruit pulp reducing sugar sensory evaluation microbial load.

Abstract
Keywords

Sapota-Papaya bar

Abstract

Keywords

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ISSN : 0024-9602

eISSN : 2582-5321

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