PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES.

PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES.

SOME VEGETABLE AND FRUIT WASTES AS ADDITIONAL SOURCE OF USED PECTIN IN JELLIES AND JAMS PREPARATION

ASSESSING THE QUALITY OF HEALTHY APPLE JAM PRODUCTS FORTIFIED WITH NATURAL HERBAL EXTRACTS

MANUFACTURE OF MIXED JAMS USING NATURAL SOURCES OF POWERFUL ANTIOXIDANTS AND IRON

INNOVATION OF JAM FROM GURMA MELON PULP AS UN TRADITIONAL SOURCE

Study of Some Physicochemical and Sensory Properties of Apricot Jam Supplemented with Apricot Kernel Flour

Preparation and Evaluation of Some Citrus Wastes to Use in Preparing Functional Foods

PRODUCTION AND EVALUATION OF SYCAMORE AND FIG BLENDS JAM

Chemical, Sensory and Microbiological Assessment of Some Local and Imported Jam in the Egyptian Market