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  4. Indian Journal of Natural Products and Resources
  5. Vol. 17, No. 1, 2026
Please use this identifier to cite or link to this item: http://111.93.178.142:25000/jspui/handle/123456789/6503
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dc.contributor.authorRajendran Neravathu Sivan-
dc.date.accessioned2026-08-13T10:11:14Z-
dc.date.available2026-08-13T10:11:14Z-
dc.date.issued2026-08-13-
dc.identifier.urihttp://111.93.178.142:25000/jspui/handle/123456789/6503-
dc.descriptionVol. 17, No. 1, p187en_US
dc.language.isoenen_US
dc.subjectAverage apparent viscosityen_US
dc.subjectFruit Jamen_US
dc.subjectMicrocrystaline celluloseen_US
dc.subjectMulticomponent fluid matrixen_US
dc.subjectPectic substancesen_US
dc.subjectTexture profile analysisen_US
dc.titlePreparation of low sugar fruit jams with microcrystalline cellulose and a multicomponent fluid matrix containing leaf based pectic substancesen_US
dc.typeOtheren_US
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