00589nam a22001457a 4500003000400000005001700004008004100021040001100062041001200073100005700085245014400142260006800286650003200354856005700386OSt20260407150400.0260407b        |||||||| |||| 00| 0 eng d  cMRSPTU  aEnglish  aKartik Sharma, Supervisor: Dr. Kawaljit Singh Sandhu  a	Effect of Different Processing Methods on Bitterness Causing Compounds of Ready to Serve Kinnow (Citrus nobilis L.X C. deliciosa L.) Drink  bDepartment of Food Science & Technology, MRSPTU, Bathindac2021  aFood Science and Technology  uhttp://163.47.215.52:8080/jspui/handle/123456789/465