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Cogent Food & Agriculture Volume 5, 2019 - Issue 1
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Research Article

Optimization of blending ratios of jam from swazi indigenous fruits tincozi (syzygium cordatum), tineyi (phyllogeiton zeyheri) and umfomfo (cephalanthus natalensis oliv.) using mixture design

Nomfundo P. DlaminiDepartment of Food and Nutrition Sciences, Faculty of Consumer Sciences, University of Eswatini, Luyengo, EswatiniView further author information
&
Solomon W. KSchool of Food Technology and Process Engineering, Haramaya Institute of Technology, Haramaya University, Haramaya, EthiopiaCorrespondence[email protected]
View further author information
|
Fatih YildizFood Engineering and Biotechnology, Middle East Technical University, Ankara, TurkeyView further author information
(Reviewing editor)
Article: 1684864 | Received 04 Jul 2019, Accepted 22 Oct 2019, Published online: 19 Nov 2019

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