Physiochemical, sensorial and rheological characteristics of puree developed from Kashmiri peaches: influence of sugar, KMS and storage conditions.

Heliyon · 2021 · PMC8379443 · PMID 34458618

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an increasing trendno p-value reported

3.2 Storage studies of peach purees 3.2.1 TSS and TS It is evident from Table 2 that TSS, in general, showed an increasing trend with the increase in storage period under refrigerated conditions.

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