|
|
|
|
|
|
|
|
|
|
Effect of method of preparation and storage on the chemical characteristics of peel candy of Darunj (Citrus medica). Verma R., Ralia M., Sharma H.R. College of Home Science CSK H. P. Krishi Vishwavidyalaya, Palampur, 176 062, India. Abstract Citrus peel candy was prepared by utilizing peel of Darunj (Citrus medica) following slow and fast set methods of preparation. The prepared product was wrapped in wax paper and stored at room temperature for 18 weeks. The effect of method of preparation as well as storage intervals was evaluated. From the results of the study it was inferred that both the method of preparation at; well as storage intervals had a significant effect on the chemical parameters like moisture, acidity, sugars, ascorbic acid and energy values. Top | | |
|
|
|
|
║ Site map
║
Privacy Policy ║ Copyright ║ Terms & Conditions ║
 ║
|
|
|
913,828,006 visitor(s) since 30th May, 2005.
|
|
All rights reserved. Site designed and maintained by DIVA ENTERPRISES PVT. LTD..
|
|
Note: Please use Internet Explorer (6.0 or above). Some functionalities may not work in other browsers.
|