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

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Authors

  • A. Augustin
     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.

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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.co.in/index.php/ijnd/article/view/12914

Issue

Volume 19, Issue 6, June 1982

Section

Original Articles

License

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