PHYSICOCHEMICAL AND SENSORIAL OF JUICE FROM MIXTURES OF PERSIMMON WITH PRICKLY PEAR FRUITS

PHYSICAL, CHEMICAL AND TECHNOLOGICAL STUDIES ON POMEGRANATE

PHYSICO-CHEMICAL CHARACTERISTICS OF SOME FRUIT JUICE BLENDS AND THEIR ORGANOLEPTIC EVALUATIONS.

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PERSIMMON FRUIT LEATHER

The Effect of Ginger Powder on Quality Attributes of some Fruit Nectars

Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts

Effect of Different Dried Methods and Storage on Some Enzymes Activity and Quality of Cactus pear and Papaya

EFFECT OF PROCESSING CONDITIONS ON PROPERTIES OF POMEGRANATE SYRUP

Chemical, Microbiological and Sensory Studies on Orange Nectars and their Blends