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Changes in polyphenols and ascorbic acid during the candying of cashew apples.

Chakraborthy, R. N. and Sastry, L. V. L. and Pruthi, J. S. and Siddappa, G. S. (1962) Changes in polyphenols and ascorbic acid during the candying of cashew apples. Indian Food Packer, 16 (7). p. 10.

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Item Type: Article
Uncontrolled Keywords: Anacardium occidentale, cashew apple, candying process
Subjects: 600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jul 2014 06:22
Last Modified: 03 Jul 2014 06:22
URI: http://ir.cftri.com/id/eprint/3333

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