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|Effect of dilution and maturation on physico-chemical and sensory quality of jamun (Black plum) wine||Joshi, V K; Sharma, Rakesh; Girdher, Aman; Abrol, Ghan Shyam||IJNPR Vol.3(2) [June 2012]||222-227|
|Development and evaluation of different beverages from Aloe vera (L.) Burm.f. for their nutritional, functional and sensory qualities||Sharma, Rakesh; Tandon, Divya; Joshi, V K; Attri, Surekha||IJNPR Vol.6(4) [December 2015]||278-282|
|Nutritional composition and processed products of Quince (Cydonia oblonga Mill.)||Sharma, Rakesh; Joshi, V K; Rana, J C||IJNPR Vol.2(3) [September 2011]||354-357|
|Development and evaluation of bell pepper (Capsicum annuum L.) based instant chutney powder||Sharma, Rakesh; Joshi, V K||IJNPR Vol.5(3) [September 2014]||262-267|