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Preparation and evaluation of fresh pineapple, passion frui..:
Thejangulie Angami
;
S.R. Assumi
;
H. Kalita
...
https://journal.environcj.in/index.php/ecj/article/view/1625. , 2023
Link:
https://doi.org/10.36953/ECJ.16252518
RT Journal T1
Preparation and evaluation of fresh pineapple, passion fruit and ginger blended ready-to-serve drink
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:45df16528fe047daa8a32a458f45998e&Exemplar=1&LAN=DE A1 Thejangulie Angami A1 S.R. Assumi A1 H. Kalita A1 Bharati Saloi A1 K. Suraj Singh A1 Letngam Touthang A1 Badapmain Makdoh A1 Ampee Tasung PB Action for Sustainable Efficacious Development and Awareness YR 2023 K1 Pineapple K1 Passion fruit K1 Ginger K1 Juice K1 Ready-to Serve K1 Beverage K1 Environmental sciences K1 GE1-350 JF https://journal.environcj.in/index.php/ecj/article/view/1625 LK http://dx.doi.org/https://doi.org/10.36953/ECJ.16252518 DO https://doi.org/10.36953/ECJ.16252518 SF ELIB - SuUB Bremen
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