Effect of Spice Incorporation on Sensory and Physico-chemical Properties of Matcha-Based Hard Candy

Author:

Dhawan Kajal1,Rasane Prasad1ORCID,Singh Jyoti1ORCID,Kaur Sawinder1,Kaur Damanpreet1,Avinashe Harshal1,Mahato Dipendra Kumar2,Kumar Pradeep3ORCID,Gunjal Mahendra1,Capanoglu Esra4ORCID,Haque Shafiul567ORCID

Affiliation:

1. School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India

2. CASS Food Research Centre, School of Exercise and Nutrition Science, Deakin University, Burwood, Victoria 3125, Australia

3. Department of Botany, University of Lucknow, Lucknow, Uttar Pradesh 226007, India

4. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey

5. Research and Scientific Studies Unit, College of Nursing and Allied Health Sciences, Jazan University, Jazan 45142, Saudi Arabia

6. Gilbert and Rose-Marie Chagoury School of Medicine, Lebanese American University, Beirut 1102 2801, Lebanon

7. Centre of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman 346, United Arab Emirates

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

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