Potential effects of cooking conditions and substitution with carrot and pumpkin on quality attributes of orange sweet potato jam
Other Title(s)
التأثيرات المحتملة لظروف الطهي و الإستبدال بالجزر و اليقطين على صفات جودة مربى البطاطا الحلوة البرتقالية
Joint Authors
al-Sayyid, Hanan
Ibrahim, Taha Fathi Taha
Ahmad, Iman Talat Ali Abu Sayyid
Source
The Scientific Journal of Specific Education and Applied Sciences
Issue
Vol. 4, Issue 8 (31 Oct. 2021), pp.140-162, 23 p.
Publisher
Fayoum University Faculty of Specific Education
Publication Date
2021-10-31
Country of Publication
Egypt
No. of Pages
23
Main Subjects
Social Sciences (Multidisciplinary)
American Psychological Association (APA)
al-Sayyid, Hanan& Ibrahim, Taha Fathi Taha& Ahmad, Iman Talat Ali Abu Sayyid. 2021. Potential effects of cooking conditions and substitution with carrot and pumpkin on quality attributes of orange sweet potato jam. The Scientific Journal of Specific Education and Applied Sciences،Vol. 4, no. 8, pp.140-162.
https://search.emarefa.net/detail/BIM-1457265
Modern Language Association (MLA)
al-Sayyid, Hanan…[et al.]. Potential effects of cooking conditions and substitution with carrot and pumpkin on quality attributes of orange sweet potato jam. The Scientific Journal of Specific Education and Applied Sciences Vol. 4, no. 8 (Oct. 2021), pp.140-162.
https://search.emarefa.net/detail/BIM-1457265
American Medical Association (AMA)
al-Sayyid, Hanan& Ibrahim, Taha Fathi Taha& Ahmad, Iman Talat Ali Abu Sayyid. Potential effects of cooking conditions and substitution with carrot and pumpkin on quality attributes of orange sweet potato jam. The Scientific Journal of Specific Education and Applied Sciences. 2021. Vol. 4, no. 8, pp.140-162.
https://search.emarefa.net/detail/BIM-1457265
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-1457265
