Pritimoy Sanyal

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The aim of this study is to stabilize sugar cane juice using citric acid. Citric acid of different doses, were applied at different pH values (5.4–7.1). Reaction times were also varied and analyzed from 0 to 120 h. It is found 5 ppm dose of citric acid, sugar cane juice could be made stabilized and used as a soft drink because it becomes softer, thus(More)
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