An analytical study was conducted to develop a strawberry bar and analysis of the nutritional quality and storage stability of a newly formulated strawberry bar

An analytical study was conducted to develop a strawberry bar and analysis of the nutritional quality and storage stability of a newly formulated strawberry bar. In proximate analysis moisture, ash, pH, acidity, vitamin C, total phe- nolic content, and antioxidant of strawberry pulp were found 82%, 0.5%,