Exploring the potential of mosambi peel and sago powder in developing edible spoons-Reference-Cited by-同舟云学术

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Exploring the potential of mosambi peel and sago powder in developing edible spoons

Published:2023 Issue:6 Volume:1 Page:921-929
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Siddiqui Bareera¹,Ahmad Alisha²,Yousuf Owais³,Younis Kaiser³^ORCID

Affiliation:

1. Department of Post Harvest Process and Food Engineering, G. B. Pant University of Agriculture & Technology, Pantnagar, India

2. Department of Bioengineering, Integral University, Lucknow, India

3. Department of Food Technology, Islamic University of Science & Technology, Awantipora, India

Abstract

Systematic representation of converting mosambi peel added with sago into edible spoon.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FB/D3FB00111C

Reference42 articles.

1. Development and Quality Evaluation of Edible Plate

2. Challenges associated with plastic waste disposal and allied microbial routes for its effective degradation: A comprehensive review

3. A Detailed Review Study on Potential Effects of Microplastics and Additives of Concern on Human Health

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