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PDF) Nutritional and sensory qualities of commercially and laboratory prepared orange juice
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PDF) All Rights Reserved Pectinases: Enzymes for fruit processing industry | Peter Mu - Academia.edu
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Development of a process for the production of a betalain-based colouring foodstuff from cactus pear - ScienceDirect
Post-Harvest Management and Value Addition in Pomegranate | IntechOpen
Synthesis and Characterisation of a Biolubricant from Cameroon Palm Kernel Seed Oil Using a Locally Produced Base Catalyst from Plantain Peelings
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PDF) “Reverse osmosis for fruit juice concentration- A review | Pravin Ganorkar - Academia.edu
Effect of Processing on Biofunctionality of Selected Tropical Fruit Juices | ACS Food Science & Technology
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Effect of Processing on Biofunctionality of Selected Tropical Fruit Juices | ACS Food Science & Technology