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Fig molasses: Processing Essentials and Organoleptic Properties

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Figure

Fig molasses produced from fresh ripe figs were compare to those molasses produced without the addition of citric acid in terms of ash, pH and water activity and most importantly fig molasses per 100kg figs
Fig.2: Effect of different fig cultivars on fig molasses
Fig.3: Effect of citric acid addition on fig molasses production efficiency
Table 5 Percentage of score choice by panelists per a sensory attribute

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