Investigating the effect of sensory properties of black plum peel marmalade on consumers acceptance by Discriminant Analysis

by Toktam Mohammadi-Moghaddam, Ali Firoozzare
Published 2021-10-01

Black plum peel torshak: physicochemical properties, sensory attributes, and antioxidant capacity

by Toktam Mohammadi-Moghaddam, Ali Firoozzare, Narges Shamspour
Published 2020-01-01

Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity

by Toktam Mohammadi-Moghaddam, Ali Firoozzare, Samin Daryadar, Zahra Rahmani
Published 2020-01-01

Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations

by Toktam Mohammadi-Moghaddam, Ali Firoozzare, Zahra Parak, Mohaddese MohammadNia
Published 2020-01-01

Black plum peel as a useful by-product for the production of new foods: chemical, textural, and sensory characteristics of Halva Masghati

by Toktam Mohammadi-Moghaddam, Ali Firoozzare, Mohaddeseh Kariminejad, Maryam Sorahi, Zahra Tavakoli
Published 2020-01-01

Physicochemical characteristics, sensory attributes, and antioxidant activity of marmalade prepared from black plum peel

by Mohsen Estaji, Toktam Mohammadi-Moghaddam, Leila Gholizade-Eshan, Ali Firoozzare, Moosa-Al-Reza Hooshmand-Dalir
Published 2020-01-01