Compositional Analysis and Development of Jam, Jelly and Squash from Strawberry Cultivated in Bangladesh

Authors

  • MA Zubair Department of Food Technology and Nutritional Science Mawlana Bhashani Science and Technology University, Tangail-1902
  • MA Haque Department of Food Technology and Nutritional Science Mawlana Bhashani Science and Technology University, Tangail-1902
  • MM Sultana Vrije University of Brussels, Brussels
  • S Akter Department of Food Technology and Nutritional Science Mawlana Bhashani Science and Technology University, Tangail-1902

DOI:

https://doi.org/10.3329/jesnr.v7i1.22182

Abstract

16th February 2015. Due to a number of missing tables and figures, this article (DOI: http://dx.doi.org/10.3329/jesnr.v7i1.22182) was withdrawn from Vol.7(1) and has been republished with corrections in Vol.7(2) pp.185-190 (DOI: http://dx.doi.org/10.3329/jesnr.v7i2.22230).

The Editor

 

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Abstract
890

Published

2015-02-12

How to Cite

Zubair, M., Haque, M., Sultana, M., & Akter, S. (2015). Compositional Analysis and Development of Jam, Jelly and Squash from Strawberry Cultivated in Bangladesh. Journal of Environmental Science and Natural Resources, 7(1), 271–276. https://doi.org/10.3329/jesnr.v7i1.22182

Issue

Vol. 7 No. 1 (2014)

Section

Articles