The Effect of Ginger Powder on Quality Attributes of some Fruit Nectars
This study aims to investigate the effect of ginger powder (0.1% and 0.3%w/v) on quality attributes of fresh Mango, guava, and orange nectar. The antimicrobial activity, Physico - chemical properties were evaluated for prepared nectar during storage period up to 12 months. The resulted data indicate...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Árabe |
| Publicado: |
Mansoura University, Faculty of Agriculture
2019-02-01
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| Series: | Journal of Food and Dairy Sciences |
| Assuntos: | |
| Acceso en liña: | https://jfds.journals.ekb.eg/article_36148_dabb47c7210b056a2f770a5b17e458fc.pdf |
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