Preparation of a Natural Candy from Date (<i>Phoenix dactylifera</i> L.), Olive (<i>Olea europaea</i> L.), and Carob (<i>Ceratonia siliqua</i> L.) Fruits

<div>Response surface (a) and contour curve (b) related to the variation of candy hardness on function of proportions of basic components.</div>

Journal of Food Quality

fig3

Figure 3

Figure 3: Preparation of a Natural Candy from Date (<i>Phoenix dactylifera</i> L.), Olive (<i>Olea europaea</i> L.), and Carob (<i>Ceratonia siliqua</i> L.) Fruits 

Journal of Food Quality

Preparation of a Natural Candy from Date (Phoenix dactylifera L.), Olive (Olea europaea L.), and Carob (Ceratonia siliqua L.) Fruits

Figure 3