Skip to main content
Journal ArticleOPEN ACCESS

Use of Edible Coatings to Increase the Shelf Life of Jaggery: A Review

  • Madhu B
  • Patel S
  • Jagannadha Rao P
  • et al.
International Journal of Current Microbiology and Applied Sciences (2018) 7(06) 2466-2479
DOI: 10.20546/ijcmas.2018.706.293
N/ACitations
Citations of this article
39Readers
Mendeley users who have this article in their library.

Abstract

… The most common herbs used in edible coatings are such as aloe vera gel, neem, lemon grass, rosemary, tulsi and turmeric … The most recent approach to improve coating properties is to make nanocomposites by incorporating nano sized clay such as layered silicates into …

Cite

CITATION STYLE

APA

Madhu, B., Patel, S., Jagannadha Rao, P. V. K., & Sreedevi, P. (2018). Use of Edible Coatings to Increase the Shelf Life of Jaggery: A Review. International Journal of Current Microbiology and Applied Sciences, 7(06), 2466–2479. https://doi.org/10.20546/ijcmas.2018.706.293

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free