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Physicochemical, Phytochemical and Sensory Properties of a Novel Jam Product Processed From Lassora and Fig Fruits

Year: 2024

Type: article

Source: Egyptian Journal of Chemistry

DOI: 10.21608/ejchem.2024.327141.10605

Authors: Asmaa Atef Eletr, Gehan Abdalla El-shourbagy, Soumaya Mohamed Abdelmoeim

Institution: Zagazig University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4405798184

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