The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on the Clarification of Cashew Apple for the Preparation of Cashew Syrup


Affiliations
1 K. A. D.P., College of Horticulture, Vellanikkara, Trichur, India
     

   Subscribe/Renew Journal


Cashew apple, though very juicy, is not normally eaten because it is fibrous and has an astrigent and acrid principles which produces a rough, unpleasant and biting sensation on the tongue and throat.
User
Notifications

Abstract Views: 174

PDF Views: 1




  • Studies on the Clarification of Cashew Apple for the Preparation of Cashew Syrup

Abstract Views: 174  |  PDF Views: 1

Authors

A. Augustin
K. A. D.P., College of Horticulture, Vellanikkara, Trichur, India

Abstract


Cashew apple, though very juicy, is not normally eaten because it is fibrous and has an astrigent and acrid principles which produces a rough, unpleasant and biting sensation on the tongue and throat.