[1]
Islam, M., Monalisa, K. and Hoque, M. 2012. Effect of Pectin on the processing and preservation of Strawberry (<i>Fragaria ananassa</i>) jam and jelly. International Journal of Natural Sciences. 2, 1 (Jun. 2012), 08–14. DOI:https://doi.org/10.3329/ijns.v2i1.10877.