Physicochemical and Thermal Properties of Candy Crystals Prepared from Palmyra-Palm Jaggery
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.12337
Abstract: Candy crystals prepared from palmyra palm were analyzed for various physical and chemical properties during processing. The scanning electron microscopy displayed smooth and clear crystals of varied sizes. As the temperature of the jaggery increased… read more here.
Keywords: palm; crystals prepared; prepared palmyra; jaggery ... See more keywords