PHYSICO-CHEMICAL CHARACTERISTICS OF SOME FRUIT JUICE BLENDS AND THEIR ORGANOLEPTIC EVALUATIONS.
This study was conducted to study the physico-chemical characteristics of some juices and the possibility of producing fortified and enhanced blended juices . Physico-evaluation showed that pumpkin juice contains 7.30 % T.S.S, 0.730 browning index, 1.83 centipoise/s for viscosity and 1.782 turbidi...
I tiakina i:
| Ngā kaituhi matua: | , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Árabe |
| I whakaputaina: |
Mansoura University, Faculty of Agriculture
2009-04-01
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| Rangatū: | Journal of Food and Dairy Sciences |
| Urunga tuihono: | https://jfds.journals.ekb.eg/article_113448_3525e2a7ac38b41529f4899231d35cc0.pdf |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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