Assessment of Selected Quality Attributes of Jam Formulated from Baobab-Hogplum Fruits

Short Communication: Jam Formulation by Baobab-Hogplum Fruits

Authors

  • Adekanmi Oyeyinka Abioye Department of Food Science and Engineering, Lautech, Ogbomoso, Nigeria
  • Samson Adeoye Oyeyinka Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
  • Adewumi Toyin Oyeyinka Department of Food Science and Nutrition, University of Leeds, United Kingdom
  • Sarafadeen Omowumi Kareem Department of Food Science and Engineering, Lautech, Ogbomoso, Nigeria

DOI:

https://doi.org/10.52763/PJSIR.BIOL.SCI.55.3.2012.172.174

Keywords:

baobab fruit, hog plum fruit, ascorbic acid, jam, beta carotene

Abstract

Article_10_Bio_3_Vol_55.jpg

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Published

2012-12-28

How to Cite

Abioye, A. O., Oyeyinka, S. A., Oyeyinka, A. T., & Kareem, S. O. (2012). Assessment of Selected Quality Attributes of Jam Formulated from Baobab-Hogplum Fruits: Short Communication: Jam Formulation by Baobab-Hogplum Fruits. Biological Sciences - PJSIR, 55(3), 172–174. https://doi.org/10.52763/PJSIR.BIOL.SCI.55.3.2012.172.174

Issue

Vol. 55 No. 3 (2012): Pakistan Journal of Scientific and Industrial Research Series B: Biological Sciences

Section

Articles