Sensory Characterizations and Optimization of Cashew Apple Jam Formulations Using Baobab Powder as a Source of Pectin

Food and Nutrition Sciences

Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
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"Sensory Characterizations and Optimization of Cashew Apple Jam Formulations Using Baobab Powder as a Source of Pectin"
written by Marie Bianoun Louise Dégni, Doudjo Soro, Essan Bla Zita N’Goran-Aw, Djedjro Clément Akmel, Nogbou Emmanuel Assidjo, Kouassi Benjamin Yao,
published by Food and Nutrition Sciences, Vol.16 No.1, 2025

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