Physiochemical, sensorial, and rheological characteristics of sauce developed from Kashmiri apples: Influence of cultivars and storage conditions.

Food Sci Nutr · 2022 · PMC9179133 · PMID 35702308

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a decreasing trendno p-value reported

pH It is evident from Table 2 that the pH showed a decreasing trend while titratable acidity increases with the advancement in storage periods.

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