Journal ArticleOPEN ACCESS

Nutritional and physicochemical characterization of two products (jams and syrup) made from Antananarivo raketa fruits (Opuntia ficus-indica)

  • RAZAFINDRATOVO V
  • RANIVOARIMALALA M
  • TELESPHORE A
African Journal of Food Science (2022) 16(5) 116-124
DOI: 10.5897/ajfs2021.2133
N/ACitations
Citations of this article
8Readers
Mendeley users who have this article in their library.

Abstract

… isolated by … of yeast in food is commonly responsible of its deterioration. The methods described in NF V 08-059 were used in this study. The detection and enumeration of the yeasts …

Cite

CITATION STYLE

APA

RAZAFINDRATOVO, V. L. A., RANIVOARIMALALA, M. R., & TELESPHORE, A. F. (2022). Nutritional and physicochemical characterization of two products (jams and syrup) made from Antananarivo raketa fruits (Opuntia ficus-indica). African Journal of Food Science, 16(5), 116–124. https://doi.org/10.5897/ajfs2021.2133

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free