00567nam a22001457a 4500003000400000005001700004008004100021040001100062041001200073100005400085245012500139260006800264650003200332856005700364OSt20260408105920.0260408b        |||||||| |||| 00| 0 eng d  cMRSPTU  aEnglish  aAmita Rani, Supervisor: Dr. Kawaljit Singh Sandhu  a	Utilization of of Pomace for Preparation of Jam and Evaluation of its Physico-Chemical, Textural and Sensory Attributes  bDepartment of Food Science & Technology, MRSPTU, Bathindac2021  aFood Science and Technology  uhttp://163.47.215.52:8080/jspui/handle/123456789/461