Peach Fruits are designated into two main groups: clingstone and freestone. In these study clingstone peach Iruils Its flesh adheres tighUy to the pit which are common and preferred for both precessing ( pulping and jam making ). Moisture content. Tss, Brlxlacid ratio, pH value, sugars, ascorbic acid ,total carotene, anthocyanein' were analyzed in fresh fruits, and afler processing for pulping end jam making .
It was obsefV8d from out data take durYlg pulping of peach fruits and jam making ,that ascorbic acid and color pigments markedly were affected by precessing and operation
Ramadan,, A. H., & Sucker, R. (2003). EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS.. Journal of Food and Dairy Sciences, 28(6), 4773-4777. doi: 10.21608/jfds.2003.244685
MLA
Afaf Hanem M. Ramadan,; R. H. Sucker. "EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS.", Journal of Food and Dairy Sciences, 28, 6, 2003, 4773-4777. doi: 10.21608/jfds.2003.244685
HARVARD
Ramadan,, A. H., Sucker, R. (2003). 'EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS.', Journal of Food and Dairy Sciences, 28(6), pp. 4773-4777. doi: 10.21608/jfds.2003.244685
VANCOUVER
Ramadan,, A. H., Sucker, R. EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS.. Journal of Food and Dairy Sciences, 2003; 28(6): 4773-4777. doi: 10.21608/jfds.2003.244685
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