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un known (@un_known) on FSTDESK Forum: 20 replies and 2 threads.

1. Development of a high protein beverage

   Hello, I'm in the process of developing a high protein drink and I'd like to know how do I go about doing trials and knowing what exact ing…

2. Sweet potato flour fortification

   Which essential nutrient does sweet potato flour lack, and what can it be fortified with? Sweet potato flour fortification

3. Request for Reference Materials: Compound Chocolate Manufacturing

   Good day FST Colleagues, Will it be possible if you can please share your reference materials (preferably electronic copy) in relation to C…

4. Looking for aflatoxin expert for collaboration

   I am writing a comprehensive paper on aflatoxin to be published on my website and I am looking for a collaborator to work with on the proje…

5. Which preservative is used to enhance shelf life of halva

   Recently i have to launch a Halva (similar to Omani Halva ) but a little different. wherein sugar is used at low measure. can anyone help w…

6. Anti caking agent for fruit powders

   Hi, I am in R & D process of Fruit powder manufacturing company. I have developed mango powder by using Microwave Vacuum technology. There…

7. Dragees and its method

   Can anyone explain how well could almond dragees and hazelnut dragees are made , and also procedure when to add shiner and quick lac to be…

8. Instant hot chocolate powder formulation

   Hi I need some help and expert advice for an instant hot chocolate powder formulation. The final product should be less than 30 grams in po…

9. Quality of Honey

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

10. How can i add coffee smell to instant coffee products?

    Hi, I'm looking for a way to enhance and increase coffee flavour in an instant coffee product. The problem is that instant coffee powder by…