HIGHLIGHTS
- What: The aim of this work study the effect of replacing 72% extraction with Pear in different ratios (100:0 40:60 60:40 80:20 and 0:100) On the chemical and sensory properties of bound cake. Nutritional analysis is conducted to determine the proportions of carbohydrates, fats, ash, proteins, and moisture The sensory evaluation of this investigation revealed a pattern that differed from that described by Sukhcharn et_al, .
- Who: ANA MOUSLIEM from the Department of Home Economics, Faculty of Science and Arts, Mahayel Aseer, King Khalid University, Saudi Arabia have published the article . . .
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