RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Effect of skim milk powder and sucrose on quality and storage stability of mango leather
https://doi.org/10.31248/RJFSN2018.038 | Article Number: 85547B591 | Vol.3 (4) - August 2018
Received Date: 15 March 2018 | Accepted Date: 23 May 2018 | Published Date: 30 August 2018
Authors: Adnan Khaliq , Moazzam Rafiq Khan, , Samreen Ahsan , Muhammad Farhan Jahangir Chughtai , Muhammad Nadeem and Ayesha Aslam
Keywords: Cabinet drying, fruit leathers, mangoes, marvelous flavor, nutritional value, overall acceptability, vacuum packaging.
APA STYLE
Khaliq, A., Khan, M. R., Ahsan, S., Chughtai, M. F. J., Nadeem, M., & Aslam, A. (2018). Effect of skim milk powder and sucrose on quality and storage stability of mango leather. Research Journal of Food Science and Nutrition, 3(4), 41-49.
HARVARD STYLE
Khaliq, A., Khan, M. R., Ahsan, S., Chughtai, M. F. J., Nadeem, M. and Aslam, A. 2018. Effect of skim milk powder and sucrose on quality and storage stability of mango leather. Research Journal of Food Science and Nutrition, 3(4), Pp. 41-49.
VANCOUVER STYLE
Khaliq A, Khan MR, Ahsan S, Chughtai MFJ, Nadeem M & Aslam A. Effect of skim milk powder and sucrose on quality and storage stability of mango leather. Research Journal of Food Science and Nutrition. 2018 Aug 30:3(4): 41-49.
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