Comparison of quality and nutritional contents of palmyrah jaggery made from treacle and sweet sap and determination of the adulteration in the marketed samples

doi:10.4038/cjs.v51i1.7984

Comparison of quality and nutritional contents of palmyrah jaggery made from treacle and sweet sap and determination of the adulteration in the marketed samples

Ceylon Journal of Science · 2022

https://doi.org/10.4038/cjs.v51i1.7984

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