Determination of Some Properties of Turkish Delight Produced by the Addition of Pomegranate Juice
In this study, it is aimed to produce Turkish delight by using fresh squeezed pomegranate juice obtained from two different sour and sweet pomegranate varieties in 20% and 30% of the water to be used in the formulation. Water soluble dry matter, pH, total acidity, total phenolic substance, total ant...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2018-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2176 |