"
Consumer Acceptance and Physicochemical Properties of Developed Carambola (Averrhoa carambola) Candy"
written by Most. Jesmin Akhter, Md. Mojaffor Hosain, Md. Abdul Halim, Mehar Prabin, Shanaz Parvin, Ayesha Siddika, Fatehatun Noor, Md. Al-Amin,
published by
World Journal of Engineering and Technology,
Vol.10 No.2, 2022
has been cited by the following article(s):
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[1]
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Effect of pre‐treatments on quality and storage stability of turmeric rhizome candy
International Journal of Food Science & Technology,
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DOI:10.1111/ijfs.16919
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[2]
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Effect of fruit pulp and sugar concentration on the physicochemical, phytochemical and sensory characteristics of star fruit (Averrhoa carambola) leather
Vietnam Journal of Science and Technology,
2024
DOI:10.15625/2525-2518/18490
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[3]
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Effect of storage on physicochemical properties, bioactive compounds and sensory attributes of drinks powder enriched with pumpkin (cucurbita moschata L.)
Journal of Agriculture and Food Research,
2024
DOI:10.1016/j.jafr.2024.101337
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