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...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	New Valley Journal of Agricultural Science
المؤلفون الرئيسيون:	Aml Tantawy, Sabah Mounir, Walaa M. Eid
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	New Valley University, Faculty of Agriculture 2023-10-01
الموضوعات:	new foods apricot fruit jam kernels flour sensory properties
الوصول للمادة أونلاين:	https://nvjas.journals.ekb.eg/article_324540_32edd91f06728dfa64716ae7fd8124d1.pdf

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