All Questions (1405)
Chocolate spread using mayonnaise technology
Can anybody advise? What stabilizer can work for this
An unique platform for food science and technology
FSTDESK is an unique platform, there is no any similar platform focused on food science and technology globally. It is the largest online food science and technology discussion platform in the wor...
Decreasing drying time of malai pedha
While making malai pedha as initially it has more amount of moisture content we need to dry it firstly and then we make pedha out of malai, It take more than hour to dry. Can you suggest some method t...
Raw chicken shelf life
Do we need to decide the shelf life of raw chicken according to e.coli results? Is the cutting at 12 degrees C enough after rapid spray cooling?
Increase shelf life of marshmallows
Hello, I am not a food scientist so I'm looking for help as to why my marshmallows don't last a minimum of 3 months. a few factors: I live in Melbourne, Australia where we have recently had both...
Indian Papad
What are the factors, that affects the puffiness in papad? In papad made from rolling methods. Why sodium bicarbonate isn't working similar to papad khar? How its Leathery ness can be maintained, an...