Study of Some Physicochemical and Sensory Properties of Apricot Jam Supplemented with Apricot Kernel Flour
New foods with higher nutritional properties are the current trend in various food industries in order to improve nutritional value. The aim of this study was to improve the nutritive quality of the apricot jam (AJ) through a partial substitution of apricot with the flour of apricot kernel at differ...
| الحاوية / القاعدة: | New Valley Journal of Agricultural Science |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
New Valley University, Faculty of Agriculture
2023-10-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://nvjas.journals.ekb.eg/article_324540_32edd91f06728dfa64716ae7fd8124d1.pdf |