has been cited by the following article(s):
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[1]
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Effect of pre‐treatments on quality and storage stability of turmeric rhizome candy
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International Journal of …,
2024 |
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[2]
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Development of Spice-Based Candy
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2024 |
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[3]
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Consumer Acceptance and Physicochemical Properties of Developed Carambola (Averrhoa carambola) Candy
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World Journal of …,
2022 |
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[4]
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QUALITY ANALYSIS OF FRESH CHEESE PREPARED USING PARTIALLY PURIFIED MILK CLOTTING PROTEASE FROM GINGER RHIZOME
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2022 |
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[5]
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Process optimisation for the development of giloy (Tinospora cordifolia L.) juice incorporated amla pulp candy
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2022 |
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[6]
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Studies on preparation of aonla candy with different brix concentration and steeping time
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2022 |
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[7]
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การ ประเมิน ประสิทธิภาพ เครื่อง อัด ลูกอม ขิง
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RMUTP Research …,
2022 |
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[8]
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Exploring the effect of ginger supplementation on candy attributes
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Journal of Food …,
2021 |
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[9]
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To study the effect of storage on chemical and sensory characteristics of ginger candy
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2021 |
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[10]
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Nutritional analysis of raw and processed ginger and its products
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Journal of Pharmacognosy and Phytochemistry,
2021 |
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[11]
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Antibacterial Activity of Kaempferia Galanga L. Hard Candy Against Streptococcus pyogenes and Staphylococcus aureus Bacteria Growth
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2021 |
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[12]
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Waste product utilization: preparation of candy from orange (Citrus sinensis) peel
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Int. J. Agric. Appl. Sci,
2021 |
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[13]
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Agribusiness module of value added underutilized food products towards livelihood support of hills population
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2020 |
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[14]
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Chemical variability in volatile oils of Bentong ginger: A chemometric study/Farah Syuhaidah Ahmad Jahiddin
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2020 |
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[15]
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Chemical Variability in Volatile Oils of Bentong Ginger: A Chemometric Study
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2020 |
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[16]
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Effect of Processing on the Distribution and Reduction of Thiophanate-methyl and Carbendazim Residues in Low Sugar Preserved Ginger
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2019 |
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[17]
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Effect of Sucrose Content (0brix) and Different Flavors on Physical, Mechanical and Sensorial Properties of Ginger Candy
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Food Science and Nutrition Technology,
2019 |
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[18]
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低糖姜脯加工过程对甲基硫菌灵和多菌灵残留的影响
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2019 |
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[19]
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Emerging and Advanced Drying Technologies for Herbs, Spices, and Medicinal Plants
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Drying of Herbs, Spices
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[1]
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Effect of pre‐treatments on quality and storage stability of turmeric rhizome candy
International Journal of Food Science & Technology,
2024
DOI:10.1111/ijfs.16919
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[2]
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Optimization of the levels of ginger extract, palm oil and glucose syrup on the sensory quality of ginger yema
Annals of Tropical Research,
2024
DOI:10.32945/atr4618.2024
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[3]
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An Experimental-MCE Based Analysis to Identify Appropriate Process Conditions for Producing Quality Non-centrifugal Sugar
Sugar Tech,
2023
DOI:10.1007/s12355-022-01201-8
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[4]
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An Experimental-MCE Based Analysis to Identify Appropriate Process Conditions for Producing Quality Non-centrifugal Sugar
Sugar Tech,
2022
DOI:10.1007/s12355-022-01201-8
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[5]
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Exploring the effect of ginger supplementation on candy attributes
Journal of Food Processing and Preservation,
2021
DOI:10.1111/jfpp.15917
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