Cite this DOI

Longman Publishers (2020). Effect of Storage Conditions on Quality and Shelf Life of Pumpkin Cookies. *Journal of Science & Technology*, 70–79. https://doi.org/10.46243/jst.2020.v5.i6.pp70-79

@article{anon2020effect,
  title     = {{Effect of Storage Conditions on Quality and Shelf Life of Pumpkin Cookies}},
  journal   = {Journal of Science \& Technology},
  year      = {2020},
  month     = {oct},
  number    = {Volume 5},
  pages     = {70--79},
  publisher = {Longman Publishers},
  issn      = {2456-5660},
  doi       = {10.46243/jst.2020.v5.i6.pp70-79},
  url       = {https://doi.org/10.46243/jst.2020.v5.i6.pp70-79},
  language  = {en},
  abstract  = {The chemical, physical evaluation and storage stability of cookies was carried out. studies on quality was based on physico-chemical analysis that is weight, diameter, thickness ,spread ratio, moisture, fat, protein, ash, crude fiber, carbohydrate content as well as sensory characteristics which was determined for fresh and stored sample. The characteristics of cookies were influenced by packaging material, environmental conditions and constituents present in flour. Cookies was packed in LDPE bags and stored at room temperature. This study was conducted at the interval of 15 days up to 45days.}
}

TY  - JOUR
TI  - Effect of Storage Conditions on Quality and Shelf Life of Pumpkin Cookies
JO  - Journal of Science & Technology
PY  - 2020
DA  - 2020/10/03/
IS  - Volume 5
SP  - 70
EP  - 79
PB  - Longman Publishers
SN  - 2456-5660
LA  - en
AB  - The chemical, physical evaluation and storage stability of cookies was carried out. studies on quality was based on physico-chemical analysis that is weight, diameter, thickness ,spread ratio, moisture, fat, protein, ash, crude fiber, carbohydrate content as well as sensory characteristics which was determined for fresh and stored sample. The characteristics of cookies were influenced by packaging material, environmental conditions and constituents present in flour. Cookies was packed in LDPE bags and stored at room temperature. This study was conducted at the interval of 15 days up to 45days.
DO  - 10.46243/jst.2020.v5.i6.pp70-79
UR  - https://doi.org/10.46243/jst.2020.v5.i6.pp70-79
ER  -

{
    "type": "article-journal",
    "id": "10.46243/jst.2020.v5.i6.pp70-79",
    "DOI": "10.46243/jst.2020.v5.i6.pp70-79",
    "URL": "https://doi.org/10.46243/jst.2020.v5.i6.pp70-79",
    "title": "Effect of Storage Conditions on Quality and Shelf Life of Pumpkin Cookies",
    "source": "Smart Scholars DOI Registry",
    "container-title": "Journal of Science & Technology",
    "issued": {
        "date-parts": [
            [
                2020,
                10,
                3
            ]
        ]
    },
    "issue": "Volume 5",
    "page": "70-79",
    "publisher": "Longman Publishers",
    "language": "en",
    "abstract": "The chemical, physical evaluation and storage stability of cookies was carried out. studies on quality was based on physico-chemical analysis that is weight, diameter, thickness ,spread ratio, moisture, fat, protein, ash, crude fiber, carbohydrate content as well as sensory characteristics which was determined for fresh and stored sample. The characteristics of cookies were influenced by packaging material, environmental conditions and constituents present in flour. Cookies was packed in LDPE bags and stored at room temperature. This study was conducted at the interval of 15 days up to 45days.",
    "ISSN": "2456-5660"
}

From the record as registered (version 2) — the record and its history. Programs: https://registry.smartscholars.in/api.php?action=cite&doi=10.46243%2Fjst.2020.v5.i6.pp70-79 gives all four in one JSON answer.