Sagar Dahal

Food Technologist

1. 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…

2. Quality of Honey

   As a food scientist, how can you differentiate between an original honey and an adulterated honey?

3. Mixed fruit jam

   My mixed fruit jam Is forming foam while cooking and same remaining in cups also after filling. How to avoid the foam in jam. Please suggest

4. Can you share what do you think about monosodium glutamate (MSG)

   can you share what you know about monosodium glutamate (MSG) thanks