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Effect of replacing sucrose with fructose on the physico chemical sensory characteristics of kinnow candy

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Figure

Table 1. Physico-chemical characteristics of fresh kinnow fruit and its peel (n = 3)
Table 2. Effect of different osmotic agents and their combinations on physico-chemical (n = 3) and organoleptic (n = 8) parameters of candy
Table 3. Effect of storage on physico-chemical (n = 3) parameters of kinnow candy
Table 4. Effect of storage on Hunter colour parameters (n = 3)

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