[1]
Kaur, S., Kaur, N. , Aggarwal , P. and Grover, K. 2022. Sensory attributes, bioactive compounds, antioxidant activity and color values of jam and candy developed from Beetroot (Beta vulgaris L.). Journal of Applied and Natural Science. 14, 2 (Jun. 2022), 459–468. DOI:https://doi.org/10.31018/jans.v14i2.3407.