Centre of Biotechnology, University of Allahabad, Allahabad, India
Centre of Biotechnology, University of Allahabad, Allahabad, India
Centre of Food Technology, University of Allahabad, Allahabad, India
Centre of Food Technology, University of Allahabad, Allahabad, India
Centre of Food Technology, University of Allahabad, Allahabad, India
Copyright © 2016 Ena Gupta, Shalini Purwar, Pragati Jaiswal, Reena Chaturvedi, G. K. Rai et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Gupta, E. , Purwar, S. , Jaiswal, P. , Chaturvedi, R. and Rai, G. (2016) Sensory Evaluation and Nutritional Composition of Developed Papaya-Gooseberry Jam.
Food and Nutrition Sciences,
7, 600-608. doi:
10.4236/fns.2016.77061.