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Technology of Fruits and Vegetable Processing (FST-512)
jnkvv.orgUNIT IV: Processing of fruits for candies, bars, toffees, jams and jellies, squashes and syrups using locally available fruits like papaya, mango, aonla and other under-utilized fruits. UNIT V: Dehydration of fruits and vegetables using various drying technologies like sun drying,
Healthy Eating for Diabetes - Home | Alberta Health Services
www.albertahealthservices.caisn’t making any insulin, or isn’t making enough insulin. Healthy eating to manage ... candy, syrups, and sweet sauces. • To sweeten foods like coffee, tea, baking, jams, jellies, and syrups, you can use low-calorie or no-calorie sugar substitutes. Ask your dietitian about