Production, Optimization and Validation of Fig Gum Products for Extended Shelf-life
Janet O. Amanze, Margarida C. Vieira, Kenneth O. Amanze & Gabriel C. Eze · Asian Journal of Food Research and Nutrition · 2025
The purpose of this study was to improve the sensory qualities of fig gum jelly by optimizing its formulation using Response Surface Methodology (RSM) and mixture design. To assess how important ingredients affected the sensory qualities of fig gum jelly, an experimental design t...
Open access
Research Article
10.9734/ajfrn/2025/v4i2249