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Effect of Variations in the Concentration of Coconut Neera Syrup on Sugar Crystals Yield and Subsequent Physiochemical, Nutritional, and Thermal Property Changes

Crossref DOI link: https://doi.org/10.1007/s12355-024-01412-1

Published Online: 2024-05-02

Published Print: 2024-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Anbarasan, R. https://orcid.org/0000-0001-8367-6601
Ramyaa, R. B. https://orcid.org/0000-0002-2624-3153
Mahendran, R. https://orcid.org/0000-0001-8819-1013
Funding

Funding for this research was provided by:

Ministry of Food Processing Industries (Q-11/17/2019-R&D)
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Article History

Received: 22 December 2023

Accepted: 8 April 2024

First Online: 2 May 2024

Declarations

:

: This work was supported by the Ministry of Food Processing Industries, Government of India, under Grant GAP-050.

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