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Evaluating the Effects of Cooking and Drying on the Bioactive compounds of Tamarillo Fruit
Suganya * , Ambrose Kalpana
Avinashilingam University
Abstract:   (8 Views)
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Keywords: Tamarillo (Solanum betaceum), bioactive compounds, freeze-dried, steam-cooking, antioxidant.
     
Type of article: orginal article | Subject: public specific
Received: 2025/03/5
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