Effect of Spice Incorporation on Sensory and Physico-chemical Properties of Matcha-Based Hard Candy

• Kajal Dhawan,
• Prasad Rasane,
• Jyoti Singh,
• Sawinder Kaur,
• Damanpreet Kaur,
• Harshal Avinashe,
• Dipendra Kumar Mahato,
• Pradeep Kumar,
• Mahendra Gunjal,
• Esra Capanoglu,
• Shafiul Haque

Affiliations

Kajal Dhawan

School of Agriculture, Lovely Professional University, Phagwara, Punjab, India

Prasad Rasane

School of Agriculture, Lovely Professional University, Phagwara, Punjab, India

Jyoti Singh

School of Agriculture, Lovely Professional University, Phagwara, Punjab, India

Sawinder Kaur

School of Agriculture, Lovely Professional University, Phagwara, Punjab, India

Damanpreet Kaur

School of Agriculture, Lovely Professional University, Phagwara, Punjab, India

Harshal Avinashe

School of Agriculture, Lovely Professional University, Phagwara, Punjab, India

Dipendra Kumar Mahato

CASS Food Research Centre, School of Exercise and Nutrition Science, Deakin University, Burwood, Victoria, Australia

Pradeep Kumar

Department of Botany, University of Lucknow, Lucknow, Uttar Pradesh, India

Mahendra Gunjal

School of Agriculture, Lovely Professional University, Phagwara, Punjab, India

Esra Capanoglu

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey

Shafiul Haque

Research and Scientific Studies Unit, College of Nursing and Allied Health Sciences, Jazan University, Jazan, Saudi Arabia