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

Jump To References Section

Authors

  • K. A. D.P., College of Horticulture, Vellanikkara, Trichur ,IN

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.

Downloads

Download data is not yet available.

Published

1982-06-01

How to Cite

Augustin, A. (1982). Studies on the Clarification of Cashew Apple for the Preparation of Cashew Syrup. The Indian Journal of Nutrition and Dietetics, 19(6), 169–172. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/12914

Issue

Section

Original Articles