International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565

Vol. 7, Issue 1 (2019)

Effect of peanut powder on sensory and chemical properties of optimized burfi


(A)surface plot of color and appearance vs peanut, sugar, (B) surface plot of flavour vs peanut, sugar
Fig. 1: (A)surface plot of color and appearance vs peanut, sugar, (B) surface plot of flavour vs peanut, sugar


(C) surface plot of taste vs sugar, peanut, (D) surface plot of flexibility vs peanut, sugar
Fig. 2: (C) surface plot of taste vs sugar, peanut, (D) surface plot of flexibility vs peanut, sugar


Surface plot of oaa vs sugar, peanut
Fig. 3: Surface plot of oaa vs sugar, peanut


(A) surface plot of moisture vs peanut, khoa, (B) surface plot of fat vs peanut, khoa
Fig. 4: (A) surface plot of moisture vs peanut, khoa, (B) surface plot of fat vs peanut, khoa


(C) Surface plot of carbohydrate vs peanut, khoa, (D) Suface plot of protein vs peanut, khoa
Fig. 5: (C) Surface plot of carbohydrate vs peanut, khoa, (D) Suface plot of protein vs peanut, khoa


surface plot of ash vs peanut, khoa
Fig. 6: surface plot of ash vs peanut, khoa


 

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International Journal of Chemical Studies