Author(s): Gul-e-Saba Chaudhry, Abdul Matin, Isfaq Wahid Bin Rahim, Mizanur Rahman, Abdah Akim, Yeong Yik Sung, Tengku Muhammad Tengku Sifzizul

Email(s): sababiochem@gmail.com , abmatin@cvasu.ac.bd

DOI: 10.52711/0974-360X.2024.00001

Address: Gul-e-Saba Chaudhry1*, Abdul Matin1,2*, Isfaq Wahid Bin Rahim2, Mizanur Rahman3, Abdah Akim5, Yeong Yik Sung1, Tengku Muhammad Tengku Sifzizul1
1Institute of Marine Biotechnology, Universiti Malaysia Terengganu, Malaysia.
3Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Khulsi - 4225, Chattogram, Bangladesh.
4Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet - 3100, Bangladesh.
5Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor, 43400, Malaysia.
*Corresponding Author

Published In:   Volume - 17,      Issue - 1,     Year - 2024


Cite this article:
Gul-e-Saba Chaudhry, Abdul Matin, Isfaq Wahid Bin Rahim, Mizanur Rahman, Abdah Akim, Yeong Yik Sung, Tengku Muhammad Tengku Sifzizul. Effect of Pectin and Citric acid on Sensory Evaluation for Consumer’s acceptability of Preserved Guava Jelly. Research J. Pharm. and Tech 2024; 17(1):1-4. doi: 10.52711/0974-360X.2024.00001




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

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