Study of Some Physicochemical and Sensory Properties of Apricot Jam Supplemented with Apricot Kernel Flour
Last updated: 28 Dec 2024
10.21608/nvjas.2023.231054.1240
New foods, Apricot fruit, Jam, Kernels flour, sensory properties
Aml
Tantawy
Abubakr
Food Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Egypt
aml.abubakr@agr.aswu.edu.eg
Sabah
Mounir
Food Science Department, Faculty of Agriculture, Zagazig University, Egypt
smounir@zu.edu.eg
Walaa
M. Eid
Ali
Department of Food Science and Technology, Faculty of Agriculture, New Valley University, Egypt
walaaali@agr.nvu.edu.eg
0000-0002-8781-4538
3
10
43853
2023-10-01
2023-08-24
2023-10-01
110
121
2805-2420
2805-2439
https://nvjas.journals.ekb.eg/article_324540.html
https://nvjas.journals.ekb.eg/service?article_code=324540
324,540
Original Research
2,101
Journal
New Valley Journal of Agricultural Science
https://nvjas.journals.ekb.eg/
Study of Some Physicochemical and Sensory Properties of Apricot Jam Supplemented with Apricot Kernel Flour
Details
Type
Article
Created At
28 Dec 2024