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The treatment of 80 % sugar solution + 1 % citric acid and sun drying was best for the chemical characteristics of ber and 80 % sugar solution and sun drying was best for the chemical characteristics of aonla and citrus peel candies because the sun drying regulates the process of osmosis and concentration of sugar in the candies. However, the organoleptic properties viz., colour, flavour, taste and overall acceptability of the candies were retained highest in the 70 % sugar solution + 1 % citric acid and sun drying treatment since this treatment maintain harmony in the hot enzymatic treatments which retain the colour of the product during storage, is an important attribute for the market price. Different drying methods reduce the growth and development of microbes in the product during storage. Hence, it is the best method for the value addition of the fruits like ber, aonla and citrus peels for earning the more income and thereby reducing the losses and also it is the best method for the utilization of the waste materials like citrus peels.
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Standardization of Recipe and Drying Method for Fruit Candy
Editore:
LAP LAMBERT Academic Publishing Apr 2020, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The treatment of 80 % sugar solution + 1 % citric acid and sun drying was best for the chemical characteristics of ber and 80 % sugar solution and sun drying was best for the chemical characteristics of aonla and citrus peel candies because the sun drying regulates the process of osmosis and concentration of sugar in the candies. However, the organoleptic properties viz., colour, flavour, taste and overall acceptability of the candies were retained highest in the 70 % sugar solution + 1 % citric acid and sun drying treatment since this treatment maintain harmony in the hot enzymatic treatments which retain the colour of the product during storage, is an important attribute for the market price. Different drying methods reduce the growth and development of microbes in the product during storage. Hence, it is the best method for the value addition of the fruits like ber, aonla and citrus peels for earning the more income and thereby reducing the losses and also it is the best method for the utilization of the waste materials like citrus peels. 208 pp. Englisch. Codice articolo 9786139931262
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Standardization of Recipe and Drying Method for Fruit Candy
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LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Da: moluna, Greven, Germania
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Kore PrabhakarDr. Prabhakar N. Kore was born in 1989 at Sangli Dist. Of Maharashtra state in India. He completed Bachelor Degree in Agriculture from DBSKKV, Dapoli in 2011. He completed Master Degree in Horticulture from JAU, Junagad. Codice articolo 385877874
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Standardization of Recipe and Drying Method for Fruit Candy
Editore:
LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Da: AHA-BUCH GmbH, Einbeck, Germania
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Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The treatment of 80 % sugar solution + 1 % citric acid and sun drying was best for the chemical characteristics of ber and 80 % sugar solution and sun drying was best for the chemical characteristics of aonla and citrus peel candies because the sun drying regulates the process of osmosis and concentration of sugar in the candies. However, the organoleptic properties viz., colour, flavour, taste and overall acceptability of the candies were retained highest in the 70 % sugar solution + 1 % citric acid and sun drying treatment since this treatment maintain harmony in the hot enzymatic treatments which retain the colour of the product during storage, is an important attribute for the market price. Different drying methods reduce the growth and development of microbes in the product during storage. Hence, it is the best method for the value addition of the fruits like ber, aonla and citrus peels for earning the more income and thereby reducing the losses and also it is the best method for the utilization of the waste materials like citrus peels. Codice articolo 9786139931262
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Standardization of Recipe and Drying Method for Fruit Candy
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LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Condizione: New. Codice articolo 26390072904
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Standardization of Recipe and Drying Method for Fruit Candy
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LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Condizione: New. Print on Demand. Codice articolo 389526935
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Standardization of Recipe and Drying Method for Fruit Candy
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LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Da: Biblios, Frankfurt am main, HESSE, Germania
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Condizione: New. PRINT ON DEMAND. Codice articolo 18390072898
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Standardization of Recipe and Drying Method for Fruit Candy
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LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Da: preigu, Osnabrück, Germania
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Taschenbuch. Condizione: Neu. Standardization of Recipe and Drying Method for Fruit Candy | Prabhakar Kore (u. a.) | Taschenbuch | 208 S. | Englisch | 2020 | LAP LAMBERT Academic Publishing | EAN 9786139931262 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Codice articolo 118453579
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Standardization of Recipe and Drying Method for Fruit Candy
Editore:
LAP LAMBERT Academic Publishing Apr 2020, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The treatment of 80 % sugar solution + 1 % citric acid and sun drying was best for the chemical characteristics of ber and 80 % sugar solution and sun drying was best for the chemical characteristics of aonla and citrus peel candies because the sun drying regulates the process of osmosis and concentration of sugar in the candies. However, the organoleptic properties viz., colour, flavour, taste and overall acceptability of the candies were retained highest in the 70 % sugar solution + 1 % citric acid and sun drying treatment since this treatment maintain harmony in the hot enzymatic treatments which retain the colour of the product during storage, is an important attribute for the market price. Different drying methods reduce the growth and development of microbes in the product during storage. Hence, it is the best method for the value addition of the fruits like ber, aonla and citrus peels for earning the more income and thereby reducing the losses and also it is the best method for the utilization of the waste materials like citrus peels.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 208 pp. Englisch. Codice articolo 9786139931262
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Standardization of Recipe and Drying Method for Fruit Candy
Editore:
LAP LAMBERT Academic Publishing, 2020
ISBN 10: 6139931266
ISBN 13: 9786139931262
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Da: Mispah books, Redhill, SURRE, Regno Unito
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paperback. Condizione: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book. Codice articolo ERICA82361399312666
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