Aneela Qureshi1, Ammara Ainee1*, Muhammad Nadeem1, Masooma Munir1,2*, Tahir Mahmood Qureshi1, Saqib Jabbar2
...ract | In thisstudy, fruit cakes were made by replacing fat in different proportion with grape fruit albedo powder. The effect of fiber source on physicochemical, sensory attributes and microbiological properties of fruit cakes were examined during 30 days of storage. Results showed that with varying fiber content water activity, texture, color, moisture, fat, protein, ash, NFE and fiber content changed significantly (p&...

Pakistan Journal of Agricultural Research


Vol. 33, Iss. 2, Pages 192-421


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