Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations
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DOI: 10.1080/10942912.2020.1754235
Abstract: ABSTRACT The aim of this study was to investigate the effect of black plum peel puree (40-60%) and pectin (0%, 0.25%, and 0.5%) concentrations on the chemical compositions, sensory attributes, rheological properties, antioxidant activity, and… read more here.
Keywords: black plum; plum peel; plum; peel sharbat ... See more keywords