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International Journal of Food Properties Volume 23, 2020 - Issue 1
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Original Article

Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations

Toktam Mohammadi-Moghaddama Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, IranCorrespondence[email protected]
,
Ali Firoozzareb Department of Agricultural Economics, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
,
Zahra Parakc Department of Food Science and Technology, Professional and Technical College Girls, Neyshabur, Iran
&
Mohaddese MohammadNiad Student Research Committee, Neyshabur University of Medical Sciences, Neyshabur, Iran
Pages 665-676 | Received 31 Jan 2020, Accepted 03 Apr 2020, Published online: 26 Apr 2020

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