[
[1] L.M. Bal, T. Ahmad, A.K. Senapati, P.S. Pandit, “Evaluation of quality attributes during storage of guava nectar cv”, Lalit from different pulp and TSS ratio. J Food Process Technol, 5(3), Pp. 329-334, 2014.10.4172/2157-7110.1000329
]Search in Google Scholar
[
[2] BBS. Year Book of Agricultural Statistics of Bangladesh. Bangladesh Bureau of Statistics, Statistics Division, Ministry of Planning, Govt. of People’s Republic of Bangladesh, Pp. 80, 2017.
]Search in Google Scholar
[
[3] C. Nidhi, M. Prasad, “Assessment of post-harvest loss of Guava”. J. Food Sci. Technol., 43, Pp. 210-212, 2006.
]Search in Google Scholar
[
[4] P.K. Jain, P. Jain, P.K. Nema, “Quality of guava and papaya fruit pulp as influenced by blending ratio and storage period”, American J. Food Tech., 6, Pp. 507-512, 2011.10.3923/ajft.2011.507.512
]Search in Google Scholar
[
[5] T. K. Bose, R. J. Mitra, “Fruits of India, Tropical and Subtropical”, 1st Edition, Naya Proksash, Calcata – 6 India. Pp. 278, 2011.
]Search in Google Scholar
[
[6] J.F. Morton, “Guava, in Fruits of Warm Climates. “Center for New Crops and Plant Products”, Department of Horticulture and Landscape Architecture, Purdue University, West Lafayette, Indiana. Retrieved 24 April 2015, Pp. 356-63, 2015.
]Search in Google Scholar
[
[7] K.S. Sandhu, M. Singh, P. Ahluwalia, “Studies on processing of guava into pulp and guava leather”, J. Food Sci. Technol., 38, Pp. 622-624, 2001.
]Search in Google Scholar
[
[8] E.B. Pantastico, T.K. Chattopadhyay, H. Subramanyan, “Postharvest physiology, handling and utilization of tropical and sub-tropical fruits and vegetables”, Edited by Pantastico, Er. B., Avi Publishing Company Inc., West port, United States, 2006.
]Search in Google Scholar
[
[9] H. Stone, J.L. Sidel, “Sensory Evaluation Practices”, 2nd ed. Academic Press Inc., San Diego, CA, 1993.
]Search in Google Scholar
[
[10] R. Khatun, “Studies on storage stability of guava juice”, Journal of the Bangladesh Agricultural University, 2(3), Pp. 12-17, 2011.
]Search in Google Scholar
[
[11] S. Hossen, M.S. Kabir, M. B. Uddin, A.K.M.L. Rahman, M.R.A. Mamun, “Effect of different extractions of juice on quality and acceptability of guava jelly”, J. Innov. Dev. Strategy., 3(4), Pp. 27-35, 2009.
]Search in Google Scholar
[
[12] S. Ranganna, “Hand Book of Analysis and Quality Control for Fruit and Vegetable Products”, Second Edition. Tata McGraw Hill Publishing Company Limited, New Delhi, Pp. 9, 105, 119, 182, 594, 2000.
]Search in Google Scholar
[
[13] A. Terrab, D. Hernanz, F.J. Heredia, “Sample treatment procedures for the determination of mineral constituents in honey by Inductively Coupled Plasma Optical Emission Spectrometry. 52, 34-41, 2004.
]Search in Google Scholar
[
[14] H.C. Chen, M.J. Shun, L.Y. Lin., C.M. Wu, “Nutritional Composition and Volatile Compounds in Guava”, Fresh produce, Global Science Books, Taiwan, 2007.
]Search in Google Scholar
[
[15] B.S. Afoakwa, G. A. Maia, S. Roy, “Physico-chemical composition of different varieties of guava grown at Barisal”, Bangladesh J. of Scientific and Industrial research, 34(3/4), Pp. 327-329, 2006.
]Search in Google Scholar
[
[16] V.S. Kuchi, R. Gupta, R. Gupta, S. Tamang, “Standardization of recipe for preparation of guava jelly bar”, Journal of Crop and Weed, 10(2), Pp. 77-81, 2014.
]Search in Google Scholar
[
[17] P. Vijayanand, A.R. Yadav, N. Balasubramanyam, P. Narasimham. “Storage stability of guava fruit bar prepared using a new process”, Lebensm Wiss Technol., 33, Pp. 132–37, 2000.10.1006/fstl.1999.0627
]Search in Google Scholar
[
[18] Krishnamurti and Verma, “Effect of extraction Methods on guava nectar preparation”, Indian Food Packer, 43, Pp. 11-15, 1989.
]Search in Google Scholar
[
[19] AOAC. “Methods of analysis of AOAC International (18th Ed.)”, Arlington, VA: Association of Official Analytical Chemists, 2005.
]Search in Google Scholar
[
[20] R. B. Tiwari, M. R. Dinesh, “Evaluation of seven exotic red-fleshed guava varieties for processing into RTS beverage”, Indian Food Packer, 55(1), Pp. 58-62, 2001.
]Search in Google Scholar
[
[21] H.H. Haque. “Vitamin C and mineral constituents of guava varieties of Bangladesh”, M. Sc. Thesis, Dept. of Agril. Chemistry, BAU, Mymensingh, 1992.
]Search in Google Scholar
[
[22] H.S. Boourne, “Guava jelly from sulphited pulp and their blends with Mango nectar”, Indian Food Packer, 38(1), Pp. 74-77, 1982.
]Search in Google Scholar
[
[23] M.A. Page, K.K. Mandal, S. Sarkar, D. Mazumdar, “Physico-chemical composition of guava fruits”, Indian J. Hort., 27, Pp. 417-433, 1982.
]Search in Google Scholar