The Possibility of Using Watermelon Rind in Production of Low Calories Jam for Diabetics
Nora Hamdy Mouhamed El-Wakeil;
Abstract
This study is aimed to evaluate the physiochemical, sensory characteristics and nutritional value of watermelon rind jam. In addition, to identify the effect of watermelon rind jams on glucose level of diabetes patients. Six samples were prepared; the con
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| Title | The Possibility of Using Watermelon Rind in Production of Low Calories Jam for Diabetics | Other Titles | دراسة إمكانية استخدام قشر البطيخ في إنتاج مربى منخفضة السعرات لمرضى السكر | Authors | Nora Hamdy Mouhamed El-Wakeil | Keywords | The Possibility of Using Watermelon Rind in Production of Low Calories Jam for Diabetics | Issue Date | 2013 | Description | This study is aimed to evaluate the physiochemical, sensory characteristics and nutritional value of watermelon rind jam. In addition, to identify the effect of watermelon rind jams on glucose level of diabetes patients. Six samples were prepared; the con |
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