Figure 3:
Influence of different food chemical preservatives on the TSS of mango and loquat blended pulp at ambient temperature (25±2⁰C). MLBP: Mango Loquat Blended Pulp
Influence of different food chemical preservatives on the TSS of mango and loquat blended pulp at ambient temperature (25±2⁰C). MLBP: Mango Loquat Blended Pulp