Cite
HARVARD Citation
Wani, S. et al. (2021). Physiochemical, sensorial and rheological characteristics of puree developed from Kashmiri peaches: influence of sugar, KMS and storage conditions. Heliyon. 7 (8), p. . [Online].
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Wani, S. et al. (2021). Physiochemical, sensorial and rheological characteristics of puree developed from Kashmiri peaches: influence of sugar, KMS and storage conditions. Heliyon. 7 (8), p. . [Online].