Formulation and Standardization of Bael Fruit Gulab Jamun Premix

  • Unique Paper ID: 193937
  • Volume: 12
  • Issue: 10
  • PageNo: 2005-2007
  • Abstract:
  • No Abstract Found

Copyright & License

Copyright © 2026 Authors retain the copyright of this article. This article is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

BibTeX

@article{193937,
        author = {M.Gayathri and Dr.K.U. Pavitra Krishna},
        title = {Formulation and Standardization of Bael Fruit Gulab Jamun Premix},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {10},
        pages = {2005-2007},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=193937},
        abstract = {},
        keywords = {Bael Fruit, Gulab Jamun, Low-Calorie Dessert, Nutritional Analysis, Stevia, Sensory Evaluation.},
        month = {March},
        }

Cite This Article

M.Gayathri, , & Krishna, D. P. (2026). Formulation and Standardization of Bael Fruit Gulab Jamun Premix. International Journal of Innovative Research in Technology (IJIRT), 12(10), 2005–2007.

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