Author(s): Madhumita Saha, Dibya Das, Sushmita Saha, Pinaki Saha, Sudipta Saha, Runu Chakraborty

Email(s): crunu@hotmail.com

DOI: 10.52711/0974-360X.2022.00494

Address: Madhumita Saha1, Dibya Das2, Sushmita Saha1, Pinaki Saha1, Sudipta Saha3, Runu Chakraborty1*
1Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India.
2Department of Pharmaceutical Technology, JIS University, Kolkata, India.
3UCD School of Public Health, Physiotherapy and Sports Sciences, Ireland.
*Corresponding Author

Published In:   Volume - 15,      Issue - 7,     Year - 2022


Cite this article:
Madhumita Saha, Dibya Das, Sushmita Saha, Pinaki Saha, Sudipta Saha, Runu Chakraborty. Preparation and Evaluation of Antioxidant Loaded Candy using Microwave Prepared Capsicum powder with Optimization of Time and Temperature. Research Journal of Pharmacy and Technology. 2022; 15(7):2962-8. doi: 10.52711/0974-360X.2022.00494




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RNI: CHHENG00387/33/1/2008-TC                     
DOI: 10.5958/0974-360X 

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