single strength specification: parameters value ingredients red / white / half red arils origin india storage min ° c shelf life years harvesting february - september brix corrected at ° c (o b) - ph - colour natural of the fruit flavour / aroma characteristic microbiological analysis tpc cfu/gm < yeast...
typical to kesar mango other free from foreign matter black specks count per gm maximum brown specks count per gm maximum viscosity minimum cps at ° c preservative none ascorbic acid natural pesticide residue as per food and drug administration guideline microbiological specification : parameters value yeast...
min. acidity (as citric acid) ph consistency – cms/ sec on bostwick color yellow/reddish yellow taste wholesome and characteristic appearance homogeneous and free flowing flavour characteristic of natural ripe rasapuri and free from off flavour, cooked flavour microbiology total plate count (cfu/gm) yeast...
lamb shanks, along ... healthy diet: how to make ginger ale at home with natural ingredients sakshita khosla , august , : ist while the commercial ginger ales use carbonated water, traditionally prepared ginger ales will have carbonation due to the carbon dioxide produced during fermentation by the yeast...
readmore / chaang or tongba after all these delights, it's time for some drink. this traditional fermented drink prepared with yeast and fermented millet and is served in a bamboo container. this non-alcoholic drink tastes like somewhat similar to beer and is enjoyed with some good food. you can try...
ggn e - aluminium ammonium sulphate e - hydroxy propyl distarch glycerine e - potassium malate e - calcium '-ribonucleotide e - phosphated distarch phosphate e - curdlan e b - pectin amide e f - ethyl ester of beta-apo- '-carotenic acid (c ) e - potassium silicate e - stannous chloride e - bakers yeast...