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Effect of Alum and Blanching Time on the Naringin and Hardness of Grapefruit Peel Waste
Jun19Journal of Advanced Research in Food Science and Nutrition

Effect of Alum and Blanching Time on the Naringin and Hardness of Grapefruit Peel Waste

In order to create semi-finished pomelo peel with crispy structure, chewy texture, eliminate bitterness, and harmonize color, it is necessary to survey to eliminate naringin…

Method Development and Validation of Residual Pesticides in Cumin
May29May 29, 2024Journal of Advanced Research in Food Science and Nutrition

Method Development and Validation of Residual Pesticides in Cumin

India is the largest exporter of Spices in the world. Recent reports suggest that importers want the supplies to be strictly meeting the MRL limits…

Study on the sensory and proximate analysis of muffins made using okra mucilage extract as an egg replacer
May27May 28, 2024Journal of Advanced Research in Food Science and Nutrition

Study on the sensory and proximate analysis of muffins made using okra mucilage extract as an egg replacer

Okra mucilage has recently been investigated as a possible food emulsifier, which can improve the stability, texture and appearance of food.The study aims to examine…

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