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Development of millet based ready-to-drink beverage for geriatric population
Three flavoured ready-to-drink beverages were developed using sorghum and finger millet as the base material. Desiccated coconut, fresh carrot and cocoa powder were used for colour and flavour. Optimization was done using laboratory scale trials and bench top sensory evaluation. Total suspended soli...
Zapisane w:
| Wydane w: | J Food Sci Technol |
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| Główni autorzy: | , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2020
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7374645/ https://ncbi.nlm.nih.gov/pubmed/32728276 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04359-9 |
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