Fig Production and Processing: A Pakistan Perspective

Author:

Soomro Aijaz Hussain,Miano Tahseen Fatima

Publisher

Springer International Publishing

Reference78 articles.

1. Abbas, T., Khatoon, S., Alam, R., Hussain, B., Hussain, Z., Gonzalez, M. Y., Abbas, Y., Ali, N., & Hussain, N. (2016). A physico-chemical study of different Fig (Ficus carica L.) varieties in Haramosh valley, Gilgit-Pakistan. International Journal of Environment, Agriculture and Biotechnology, 1(3), 516–525.

2. Abd-Eltawab, S., & Ebid, W. (2019). Production and evaluation of stirred synbiotic fermented milk fortified with fig fruit (Ficus carica L.). Egyptian Journal of Food Science, 47(2), 201–212.

3. Ahmad, J., Khan, I., Khan, S., & Iqbal, D. (2013). Evaluation of antioxidant and antimicrobial activity of Ficus carica leaves: An in vitro approach. Journal of Plant Pathology and Microbiology, 4(1), 1–4.

4. Ahmad, K., Afridi, M., Khan, N. A., & Sarwar, A. (2021). Quality deterioration of postharvest fruits and vegetables in developing country Pakistan: A mini overview. Asian Journal of Agriculture and Food Sciences, 9(2), 83–90.

5. Ajmal, M., Arshad, M. U., Saeed, F., Ahmed, T., Khan, A. U., Bader-ul-Ain, H., & Suleria, H. A. R. (2016). Exploring the nutritional characteristics of different parts of fig in relation to hypoglycemic potential. Pakistan Journal of Life & Social Sciences, 14(2), 115–122.

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