Storage Stability and Sensory Quality Assessment of Value-added Kokum Mukhwas Prepared from Rind Waste
Arti Adhau, Jitendrakumar Kadam, Prakash Sanap, Vijay Damodhar & Pravin Dalavi · European Journal of Nutrition & Food Safety · 2025
The experiment was conducted in Completely Randomized Design (CRD), with four major treatment and at ambient storage conditions. At 0, 30, 60, 90 and 120 days in the storage, observations were conducted regarding changes in the physical, chemical, total plate count and sensory qu...
Open access
Research Article
10.9734/ejnfs/2025/v17i111904