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...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Árabe |
| Vydáno: |
Mansoura University, Faculty of Agriculture
2009-04-01
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| Edice: | Journal of Food and Dairy Sciences |
| On-line přístup: | https://jfds.journals.ekb.eg/article_113448_3525e2a7ac38b41529f4899231d35cc0.pdf |
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