Preparation of a Natural Candy From Date (Phoenix Dactylifera L.), Olive (Olea Europaea L.), and Carob (Ceratonia Siliqua L.) Fruits

Journal of Food Quality - United Kingdom
doi 10.1155/2018/9565931
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Hindawi Limited

Related search

Aroma Characterization of Ripe Date Fruits (Phoenix Dactylifera L.) From Algeria

African Journal of Biotechnology
2017English

Date Palm ( Phoenix Dactylifera L.) Biotechnology: A Mini-Review

Biotechnologia
BiotechnologyPlant Science
2017English

Effect of Ammonium and Nitrate Nutrition on the Growth of Carob (Ceratonia Siliqua L.) Plants

1987English

Mechanistic Modeling to Address Process Analysis: Kibbles of Carob (Ceratonia Siliqua, L.) Pod Extraction

Journal of Food Engineering
Food Science
2016English

Morphological, Chemical and Molecular Characterization of ‘Old Olive’ (Olea Europaea L.) From Montenegro

Brazilian Archives of Biology and Technology
Multidisciplinary
2018English

The Complete Chloroplast Genome Sequence of Date Palm (Phoenix Dactylifera L.)

PLoS ONE
Multidisciplinary
2010English

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia Siliqua L.)

Journal of Food Quality
QualityReliabilitySafetyRiskFood Science
2017English

Evaluation of Fruit and Seed Diversity and Characterization of Carob (Ceratonia Siliqua L.) Cultivars in Algarve Region

Scientia Horticulturae
Horticulture
2007English

CAROB (Ceratonia Siliqua): HEALTH, MEDICINE, CHEMISTRY

European Chemical Bulletin
Chemistry
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy