Quality Characteristics and Optimization of Ginger Pear Jam Prepared with Sugar, Pectin, and Citric Acid, Using the Response Surface Methodology
Volume: 31, Issue: 1, Pages: 26 - 35
Published: Feb 28, 2021
Abstract
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Paper Details
Title
Quality Characteristics and Optimization of Ginger Pear Jam Prepared with Sugar, Pectin, and Citric Acid, Using the Response Surface Methodology
Published Date
Feb 28, 2021
Volume
31
Issue
1
Pages
26 - 35
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