ers have tried to extend the shelf life of desiccated coconut
powder based traditional Indian sweet products viz.
Holige, Modaka, Burfi [7-9], no data is available on the
composition, method of preparation and packaging requirements
of virgin coconut meal (VCM) based ladoo.
Since the spoilage in them is largely due to yeasts and
molds, studies were undertaken to extend their shelf life
under ambient temperature condition (15˚C - 34˚C) by
incorporating sorbic acid, an effective antimycotic agent.
ers have tried to extend the shelf life of desiccated coconutpowder based traditional Indian sweet products viz.Holige, Modaka, Burfi [7-9], no data is available on thecomposition, method of preparation and packaging requirementsof virgin coconut meal (VCM) based ladoo.Since the spoilage in them is largely due to yeasts andmolds, studies were undertaken to extend their shelf lifeunder ambient temperature condition (15˚C - 34˚C) byincorporating sorbic acid, an effective antimycotic agent.
การแปล กรุณารอสักครู่..
ers have tried to extend the shelf life of desiccated coconut
powder based traditional Indian sweet products viz.
Holige, Modaka, Burfi [7-9], no data is available on the
composition, method of preparation and packaging requirements
of virgin coconut meal (VCM) based ladoo.
Since the spoilage in them is largely due to yeasts and
molds, studies were undertaken to extend their shelf life
ภายใต้สภาวะอุณหภูมิแวดล้อม ( 15 ˚ C - 34 ˚ C )
ผสมผสานกรดซอร์บิค , ตัวแทน antimycotic มีประสิทธิภาพ
การแปล กรุณารอสักครู่..