Technology For Preparation of Jamun Products And Quality Evaluation

The book is a major contributor to under and post graduate students especially more useful to research scholars teachers entrepreneurs process design engineers of Agricultural process and Food Engineering Agricultural Engineering Food science and Technology and other personnel of food processing industries.This book address the technology for preparation of Jamun products like starting from receiving of jamun fruits to preparation of value added products like Jamun jam and Squash and at last it is ended with quality evaluation of the product like analysis of protein ascorbic acid carbohydrates and total lipids along with sensory analysis of the product also.