Studies on biochemical constituents of sapota (Manilkara zapota L.) at different stages of ripening during storage
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چکیده
منابع مشابه
Preparation of Jam from Sapota (Achras zapota)
An attempt was made to develop sapota jam to assess its prospect in marketability. The fruits were collected from local market and the pulp was extracted in the laboratory. Then the pulp was analyzed monthly for proximate composition. The proximate analysis of sapota pulp showed moisture 70.07%, ascorbic acid 8.90 mg/100g, pH 5.10, TSS 19.4% and total sugar 16.07%. No special change of ingredie...
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Mucilage isolated from seeds of Manilkara zapota (Linn.) P. Royen syn. is a plant growing naturally in the forests of India. This mucilage is yet to be commercially exploited, and characterized as polymer. Various physicochemical methods like particle size analysis, scanning electron microscopy, thermal analysis, gel permeation chromatography, X-ray diffraction spectrometry, zeta potential, Fou...
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ژورنال
عنوان ژورنال: Journal of Applied and Natural Science
سال: 2017
ISSN: 2231-5209,0974-9411
DOI: 10.31018/jans.v9i4.1520