نمایش نتایج جستجو برای
نویسنده: Toktam Mohammadi-Moghaddam
موارد یافت شده: 5
1 - Black plum peel as a useful by-product for the production of new foods: chemical, textural, and sensory characteristics of Halva Masghati (چکیده)2 - Physicochemical characteristics, sensory attributes, and antioxidant activity of marmalade prepared from black plum peel (چکیده)
3 - Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity (چکیده)
4 - Black plum peel torshak: physicochemical properties, sensory attributes, and antioxidant capacity (چکیده)
5 - Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations (چکیده)
