Madras Agricultural Journal
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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
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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), 2026. 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.
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