Exploring the effect of ginger supplementation on candy attributes-Reference-Cited by-同舟云学术

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Exploring the effect of ginger supplementation on candy attributes

Published:2021-09-13 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Afzaal Muhammad¹^ORCID,Saeed Farhan¹^ORCID,Ahmed Aftab¹,Ikram Ali¹,Ahmad Masood¹,Raza Muhammad Ahtisham¹,Khan Talha Shireen¹,Hussain Muzzamal¹

Affiliation:

1. Department of Food Sciences Government College University Faisalabad Faisalabad Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15917

Reference17 articles.

1. Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques

2. Antibacterial activity of ginger (Zingiber officinale) roscoe and garlic (Allium sativum) extracts on Escherichia coli and Salmonella typhi;Ekwenye U. N.;International Journal of Molecular Medicine and Advance Sciences,2005

3. A Study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions

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