Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques-Reference-Cited by-同舟云学术

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Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques

Published:2018 Issue:04 Volume:09 Page:376-389
ISSN:2157-944X
Container-title:Food and Nutrition Sciences
language:
Short-container-title:FNS

Author:

Alam Md Sahin,Kamruzzaman M.,Khanom Sultana Anjuman Ara,Patowary Mohammad Robel Hossen,Elahi Md Toufiq,Hasanuzzaman Md,Paul Dipak Kumar

Publisher

Scientific Research Publishing, Inc.

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of pre‐treatments on quality and storage stability of turmeric rhizome candy;International Journal of Food Science & Technology;2024-01-16

2. An Experimental-MCE Based Analysis to Identify Appropriate Process Conditions for Producing Quality Non-centrifugal Sugar;Sugar Tech;2022-08-09

3. Consumer Acceptance and Physicochemical Properties of Developed Carambola (<i>Averrhoa carambola</i>) Candy;World Journal of Engineering and Technology;2022

4. Waste product utilization: preparation of candy from orange (Citrus sinensis) peel;International Journal of Agricultural and Applied Sciences;2021-12-30

5. Exploring the effect of ginger supplementation on candy attributes;Journal of Food Processing and Preservation;2021-09-13

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