Sensory Evaluation and Nutritional Composition of Developed Papaya-Gooseberry Jam
نویسندگان
چکیده
منابع مشابه
Chemical and Sensorial Evaluation of a Newly Developed Bean Jam
The purpose of the present work was to develop an innovative food product with nutritional properties as well as appealing organoleptic qualities. The product, a jam, was prepared with the beans’ cooking water combined with fresh apple or carrot, without the addition of any conservatives. Three different jams were produced: bean and carrot, bean and apple and bean, apple and cinnamon. The devel...
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ژورنال
عنوان ژورنال: Food and Nutrition Sciences
سال: 2016
ISSN: 2157-944X,2157-9458
DOI: 10.4236/fns.2016.77061