%0 Journal Article
%T Physicochemical, Sensory and Microbiological
Properties of Syrup and Jam Prepared from Locust
Bean Fruit Pulp in Storage
%J Asian Journal of Biotechnology and Bioresource Technology (2457-0125)
%D 2017
%R 10.9734/AJB2T/2017/35639
%X Study Design: The study was carried out in three replications in completely randomized design. Significantly different means were separated by DMART. Significance was accepted at p<0.05.
%U http://www.sciencedomain.org/abstract/20765