The experiment was conducted to develop functional beverage based on taste preference
and studied its storage life. 32 full factorial design was used to identify significant factor and …

The current research project was an attempt to extract and quantify mangiferin contents from
mango peel and to evaluate its storage stability in functional drinks. The reverse phase high …

This study revealed the socio-economic characteristics of hog plum cultivators, the
profitability of its cultivation, the problems encountered by its cultivators and some …

This paper attempts to show the effect of preservatives and storage on the chemical,
sensorial and microbial aspect of ready to use (RtU) onion paste, stored at two conditions ie …

The experiment was conducted to develop fruit drink based on pineapple, orange and
grapefruit. There were six different combinations of fruit juices to make drinks. Among them …

The experiment was conducted to develop ketchup from fresh mushroom and studied its
storage life. 32 full factorial design was used to identify significant factor and base …