EFFECT OF TEMPERATURE AND CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF FIG JAM PUREE

EFFECT OF PROCESSING CONDITIONS ON PROPERTIES OF POMEGRANATE SYRUP

RHEOLOGICAL PROPERTIES OF STRAWBERRY PUREE JAM

EFFECT OF CONCENTRATION PROCESS AND STORAGE PERIOD ON QUALITY PROPERTIES OF SOME FRUIT AND VEGETABLE CONCENTRATES

THE EFFECT OF PECTIN AND PECTIN NANOPARTICLES ON SOME QUALITY PROPERTIES OF MEAT SAUSAGE

Physical and Rheological Properties of Pomegranate Juices and Concentrates

EFFECT OF EXTRACTION MEDIUM AND ACID TYPE ON THE PHYSIO -CHEMICAL PROPERTIES OF ORANGE PEELS ISOLATED PECTIN

PRODUCTION OF CLEAR APPLE JUICE USING COMMERCIAL PECTINASES

PRODUCTION OF PECTIN FROM SOME LEGUMES HULL

POMEGRANATE JUICE QUALITY AS AFFECTED BY SOME CLARIFICATION AND CONCENTRATION METHODS