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Standardization of processing technology for bael (Aegle marmelos Correa.) squash


Standardization of processing technology for bael (Aegle marmelos Correa.) squash



Research on Crops 8(2): 500-503



The processing technology for bael (Aegle marmelos) squash was standardized and the product was evaluated for changes in chemical composition and organoleptic quality during storage. The results showed that total sugars, reducing sugars and browning were increased, whereas acidity and total phenols of bael squash were decreased during storage.

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Related references

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