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[1]
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Assessment of nutritional and microbial quality of Jamun-Bael blended fruit cheese during storage
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Journal of …,
2022 |
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[2]
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Consumer Acceptance and Physicochemical Properties of Developed Carambola (Averrhoa carambola) Candy
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World Journal of …,
2022 |
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[3]
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Proximate, minerals and microbial properties of chickpea nuggets supplement with green leaf powder
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Indian Journal of …,
2022 |
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[4]
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Preparation and organoleptic evaluation of banana (cv. Rajapuri) pseudostem candy
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2022 |
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[5]
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ТЕХНОЛОГІЧНЕ ТА АПАРАТУРНЕ ЗАБЕЗПЕЧЕННЯ ОСМОТИЧНОЇ ДЕГІДРАТАЦІЇ ЯГІД БУЗИНИ
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Редакційна колегія,
2022 |
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[6]
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ФІЗИЧНЕ ОБҐРУНТУВАННЯ ПАРАМЕТРІВ ОСМОТИЧНОЇ ДЕГІДРАТАЦІЇ ЯК СПОСОБУ ОБРОБКИ КОРЕНЕПЛІДНИХ ОВОЧІВ
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Bulletin of Sumy National Agrarian University …,
2021 |
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[7]
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A Mini Review on Osmotic Dehydration of Fruits and Vegetables
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Pharma Innov. J,
2021 |
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[8]
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Waste product utilization: preparation of candy from orange (Citrus sinensis) peel
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Int. J. Agric. Appl. Sci,
2021 |
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[9]
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Exploring the effect of ginger supplementation on candy attributes
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Journal of Food …,
2021 |
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[10]
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Modelagem da transferência de massa unidimensional na desidratação osmótica de frutas considerando o encolhimento
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2021 |
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[11]
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Does iron-fortified chewing gum influence the biochemical profile of school-going children (6–10 yrs.)?
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2021 |
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[12]
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Evaluation of microbial load and organoleptic quality of banana pseudostem core candy cv. Rajapuri
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2020 |
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[13]
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Quality Assessment of Formulated Osmotically Dehydrated Cashew Apple (Anacardium occidentale L.) Slices Dried using Hot air and Solar Driers
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2020 |
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[14]
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Utilization of Foeniculum vulgare in herbal candy preparation and analysing its effect on the physico-chemical and sensory properties.
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2019 |
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[15]
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Formulation of beetroot candy using simple processing techniques and quality evaluation
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2019 |
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[16]
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Development of tomato glaced slices by using different sweetners
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International Journal of Biosciences,
2019 |
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[17]
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Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage
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2019 |
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[18]
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Utilization of Foeniculum vulgare in herbal candy preparation and analysing its effect on the physico-chemical and sensory properties
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2019 |
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[19]
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Stability of Lutein Content in Color Extracted from Marigold Flower and its Application in Candies
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Pakistan Journal of Agricultural Research,
2018 |
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[20]
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Valorização de produtos hortofrutícolas para produção de doces gourmet
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2018 |
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[21]
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Reviews on osmotic dehydration of fruits and vegetables
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2018 |
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[22]
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Application of iota and kappa carrageenans to traditional several food using modified cassava flour
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IOP Conference Series: Earth and Environmental Science,
2018 |
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[23]
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Study on processing and quality attributes of bael (Aegle marmelos Correa.) preserve
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2018 |
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[24]
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Stability of Lutein Content in Color Extracted from Marigold Flower and its Application in Candies.
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2018 |
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[25]
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Osmotic dehydration technique used for preparation of carrot (Daucus carota L.) candy
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2018 |
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[26]
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The relationship between sweet taste perception and dietary intake: a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in …
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2018 |
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[27]
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CHARACTERIZATION, OXIDATIVE PERSPECTIVES AND CONSUMER ACCEPTABILITY OF TOMATO WASTE POWDER SUPPLEMENTED COOKIES
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2017 |
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[28]
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CHARACTERIZATION, OXIDATIVE PERSPECTIVES AND CONSUMER ACCEPTABILITYOFTOMATO WASTE POWDER SUPPLEMENTEDCOOKIES.
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JAPS: Journal of Animal & Plant Sciences,
2017 |
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[29]
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Utilization of ripe pumpkin (Cucurbita moschata Duch ex Poir) for the development of intermediate moisture foods
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Thesis,
2017 |
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[30]
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Effect of Sucrose on the Physicochemical Properties, Organoleptic Qualities and Shelf-Life Stability of Aonla (Emblica Officinalis) Candy
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IOSR Journal of Environmental Science, Toxicology and Food Technology,
2017 |
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[31]
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Optimasi kondisi pre-treatment dan perendaman pada pembuatan manisan tomat (Lycopersicon Esculentum)
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2017 |
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[32]
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Perancangan pabrik urea formaldehida dari metanol
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2017 |
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[33]
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Preserve and Candy Development of Sweet Cherry (Prunus avium L.)
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International Journal of Science and Research,
2016 |
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[34]
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Biochemical, Microbial Stability and Sensory Evaluation of Osmotically Dehydrated Kinnow Peel Candy and Peel Powder
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International Journal of Science and Research (IJSR),
2016 |
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[35]
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Process Parameter Optimization for the Development of Ready‐to‐Eat Instant Sand Pear Candy Using Response Surface Methodology
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Journal of Food Processing and Preservation,
2015 |
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[36]
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On the production behaviors and forecasting the tomatoes production in Bangladesh
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Journal of Development and Agricultural Economics,
2015 |
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[37]
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Antioxidant, Total Lycopene, Ascorbic Acid and Microbial Load Estimation in Powdered Tomato Varieties Sold in Dutsin-Ma Market
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2015 |
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[38]
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Optical Characterisation of Polarised Light Beam Under Different Aqueous Concentrations
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[39]
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Preparation and Quality Evaluation of Sugar and Honey-Based Watermelon Rind (By-Product) Candies
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[40]
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Standardization of Technology for Preparation of Candy from Ripe Papaya (Carica papaya Linn.) Fruits
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[41]
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Production of Fruit Powders and Formulation of Instant Probiotic Fruit Powders Mix
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