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The study evaluates the quality of garlic (Allium Sativum L.) dried using various methods including shade, oven, microwave, and solar drying, alongside the effects of pre-treatment and packaging on its quality and shelf life. Results indicated that shade drying yielded the best quality in terms of ascorbic acid content and overall acceptability, while multilayered packaging was found to be the most effective for storage. The research highlights the importance of drying techniques and packaging materials in

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redrobindumps

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EN