Author(s): Raquel P.F.Guine, Ana R.F.Roque, Fernando GonÃÂÃÂÃÂÃÂ§alves, PaulaM.R.Correia
The objective of the present work was to develop an innovative food product with nutritional properties as well as appealing organoleptic qualities. For this a jam was prepared on a basis of..
Original Article, J Food Sci Res. 2016 Vol: 1( 2)