Black plum peel as a useful by-product for the production of new foods: chemical, textural, and sensory characteristics of Halva Masghati-Reference-Cited by-同舟云学术

Black plum peel as a useful by-product for the production of new foods: chemical, textural, and sensory characteristics of Halva Masghati

Published:2020-01-01 Issue:1 Volume:23 Page:2005-2019
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Mohammadi-Moghaddam Toktam¹,Firoozzare Ali²,Kariminejad Mohaddeseh¹,Sorahi Maryam¹,Tavakoli Zahra¹

Affiliation:

1. Department of Nutritional Sciences & Food Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran

2. Department of Agricultural Economics, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1835953

Reference55 articles.

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2. Plums and Related Fruits

3. Micronutrient Mineral and Folate Content of Australian and Imported Dried Fruit Products

4. Dried Plums and Their Products: Composition and Health Effects–An Updated Review

5. Stat, F.A.O., 2020. Food and Agriculture Organisation of the UN (FAO) Statistics Database: Production, Trade, Supply. In Rome; Retrieved from. http://faostat.fao.org/ default.aspx.

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