Effect of Grape Fruit Albedo Powder on the Physicochemical and Sensory Attributes of Fruit Cake
Effect of Grape Fruit Albedo Powder on the Physicochemical and Sensory Attributes of Fruit Cake
Aneela Qureshi1, Ammara Ainee1*, Muhammad Nadeem1, Masooma Munir1,2*, Tahir Mahmood Qureshi1, Saqib Jabbar2
Fig 1
Effectof different treatmentson the (a) water activity (b) hardness and (c) color, of fruit cake.
Fig 2
Effect of different treatments on the calorific values of various fruit cakes. To: without grapefruit albedo flour.
Fig 3
Effectof different treatments on the sensory properties during 30 days storage of various fruit cakes: 0, 30 days.
June 2017
Vol. 30, Iss. 2, Pages 122-208
