Effect of dried ginger powder, fennel powder, cumin powder and fresh ginger extract addition on supari from aonla (Emblica officinalis Gaertn)

P. Abishek Abraham; G. Nagamaniammai; K. Ramasamy

doi:10.5897/AJFS.9000083

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 972

Full Length Research Paper

Effect of dried ginger powder, fennel powder, cumin powder and fresh ginger extract addition on supari from aonla (Emblica officinalis Gaertn)

P. Abishek Abraham, G. Nagamaniammai* and K. Ramasamy

Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur – 603 203, Tamil Nadu, India.
Email: [email protected]

Article Number - 91D07F626226
Vol.4(12), pp. 744 - 747 , December 2010
https://doi.org/10.5897/AJFS.9000083

Accepted: 22 July 2010
Published: 31 December 2010

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

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African Journal of Food Science

Effect of dried ginger powder, fennel powder, cumin powder and fresh ginger extract addition on supari from aonla (Emblica officinalis Gaertn)

P. Abishek Abraham, G. Nagamaniammai* and K. Ramasamy

African Journal of
Food Science