The Indian Journal of Nutrition and Dietetics

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


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

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

Abstract Views: 264  |  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.