Studies on the processing and preservation of jackfruit and utilization of jackfruit by products [Bangladesh]
1991
Hoque, M.S.
The experiments were conducted in the Laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. Bulbs, rinds and cores of Jack fruit were used for preparing jams and jellies. Good quality of jam was prepared from the bulbs and good and excellent quality of jellies were prepared from bulbs, rinds and cores. Biscuits were prepared from different proportions of Jack Fruit seed powder. One sample of biscuit was found to be excellent and others were found to be as good.
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Эту запись предоставил Bangladesh Agricultural Research Council