Assessment and Quantification of Changes in Functional Qualities of Fortified Wood Apple Jam During Storage
Rohit Kumar, Priya Awasthi, Vigya Mishra, Vishal Chugh, Ashutosh Rai, Balaji Vikram & S.C. Singh · European Journal of Nutrition & Food Safety · 2024
Jam is a semi-solid food product, prepared by cooking sugar with fruits or vegetables pulp, pectin, acid to a sensibly consistency. The main objective of the experiment was to assess and quantify the changes in functional qualities of fortified wood apple jam during storage up to...
Open access
Research Article
10.9734/ejnfs/2024/v16i81519