Quality Attributes of Halva by Utilization of Proteins, Non-hydrogenated Palm Oil, Emulsifiers, Gum Arabic, Sucrose, and Calcium Chloride

K. I. Ereifej Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, 22110Correspondence[email protected]

T. M. Rababah Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, 22110

M. A. Al-Rababah Department of Natural Resources, Jordan University of Science and Technology, Irbid, 22110

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Quality Attributes of Halva by Utilization of Proteins, Non-hydrogenated Palm Oil, Emulsifiers, Gum Arabic, Sucrose, and Calcium Chloride

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