Utilization of Virgin Coconut Meal (VCM) in the Production of Ready-to-Eat Indian Traditional Sweet Meat Using Response Surface Methodology

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Utilization of Virgin Coconut Meal (VCM) in the Production of Ready-to-Eat Indian Traditional Sweet Meat Using Response Surface Methodology"
written by Yashi Srivastava, Anil Dutt Semwal, Gopal Kumar Sharma, Amarinder Singh Bawa,
published by Food and Nutrition Sciences, Vol.2 No.3, 2011

has been cited by the following article(s):

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[1]	Enhancing nutritional profile, antioxidant capacity, sensory characteristics, and shelf life of coconut snowball (Naru) through Borassus flabellifer endosperm substitution Discover Food, 2024 DOI:10.1007/s44187-024-00098-4

[2]	Coconut meal: Nutraceutical importance and food industry application Foods and Raw Materials, 2019 DOI:10.21603/2308-4057-2019-2-419-427

[3]	Therapeutic, Probiotic, and Unconventional Foods 2018 DOI:10.1016/B978-0-12-814625-5.00015-7

[4]	Process development of bottle gourd sweetmeat by microwave heating: Changes in rheological, textural, sensory and morphological parameters Food Bioscience, 2018 DOI:10.1016/j.fbio.2018.05.009

[5]	Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter Journal of Food Science and Technology, 2015 DOI:10.1007/s13197-015-1966-1

[6]	Studies on the Optimization and Storage Stability of Virgin Coconut Meal Incorporated Instant Sooji Halwa Mix Food and Nutrition Sciences, 2012 DOI:10.4236/fns.2012.38145

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