Optimization of process parameters for the production of jaggery infused osmo-dehydrated coconut chips

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dc.contributor.authorM. Pravitha
dc.contributor.authorManikantan, M.R.
dc.contributor.authorV. Ajesh Kumar
dc.contributor.authorShameena Beegum, P.P.
dc.contributor.authorPandiselvam, R.
dc.date.accessioned2021-12-10T04:55:55Z
dc.date.available2021-12-10T04:55:55Z
dc.date.issued2021
dc.identifier.citationLWT -Food Science and Technology 146(2021)111441en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8484
dc.language.isoenen_US
dc.subjectCoconut chipsen_US
dc.subjectJaggeryen_US
dc.subjectOsmo-dehydrationen_US
dc.subjectMineral analysisen_US
dc.subjectTextureen_US
dc.titleOptimization of process parameters for the production of jaggery infused osmo-dehydrated coconut chipsen_US
dc.typeArticleen_US

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