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Food and Nutrition Sciences

Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques"
written by Md Sahin Alam, M. Kamruzzaman, Sultana Anjuman Ara Khanom, Mohammad Robel Hossen Patowary, Md Toufiq Elahi, Md Hasanuzzaman, Dipak Kumar Paul,
published by Food and Nutrition Sciences, Vol.9 No.4, 2018
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
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[2] Process optimisation for the development of giloy (Tinospora cordifolia L.) juice incorporated amla pulp candy
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[3] Studies on preparation of aonla candy with different brix concentration and steeping time
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[4] การ ประเมิน ประสิทธิภาพ เครื่อง อัด ลูกอม ขิง
RMUTP Research …, 2022
[5] Consumer Acceptance and Physicochemical Properties of Developed Carambola (Averrhoa carambola) Candy
World Journal of …, 2022
[6] Exploring the effect of ginger supplementation on candy attributes
Journal of Food …, 2021
[7] To study the effect of storage on chemical and sensory characteristics of ginger candy
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[8] Nutritional analysis of raw and processed ginger and its products
Journal of Pharmacognosy and Phytochemistry, 2021
[9] Antibacterial Activity of Kaempferia Galanga L. Hard Candy Against Streptococcus pyogenes and Staphylococcus aureus Bacteria Growth
2021
[10] Waste product utilization: preparation of candy from orange (Citrus sinensis) peel
Int. J. Agric. Appl. Sci, 2021
[11] Agribusiness module of value added underutilized food products towards livelihood support of hills population
2020
[12] Chemical variability in volatile oils of Bentong ginger: A chemometric study/Farah Syuhaidah Ahmad Jahiddin
2020
[13] Effect of Processing on the Distribution and Reduction of Thiophanate-methyl and Carbendazim Residues in Low Sugar Preserved Ginger
2019
[14] Effect of Sucrose Content (0brix) and Different Flavors on Physical, Mechanical and Sensorial Properties of Ginger Candy
Food Science and Nutrition Technology, 2019
[15] 低糖姜脯加工过程对甲基硫菌灵和多菌灵残留的影响
2019
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