Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)
Twenty formulas of eggplant dip, motabbal al-bathinjan in Arabic (MB), using different percentages of grilled eggplant, tahina (sesame pulp), and yogurt with constant levels of salt and citric acid were prepared and evaluated for the overall acceptability. The formula composed of 84.2% pulp of peele...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2012-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201201-0006_optimal-composition-and-heat-processing-requirements-for-canning-of-eggplant-dip-motabbal-al-bathinjan.php |