Optimizing the juice formulation for a pomegranate based functional beverageusing D-optimal mixture design of response surface methodology
Mixed beverages are prepared by the addition of two or more juices having a pleasant taste and dominant flavor. The optimization of level of pomegranate juice with lime and ginger juice for development of functional beverages was performed using D-optimal mixture design of response surface methodol...
Wedi'i Gadw mewn:
| Prif Awduron: | , , |
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| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2025-12-01
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| Cyfres: | Journal of Horticultural Sciences |
| Pynciau: | |
| Mynediad Ar-lein: | https://jhs.iihr.res.in/index.php/jhs/article/view/2913 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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