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Studies on physico-chemical, sensory and microbiological quality of kinnow juiceblends under refrigerated storage
Various fruit juice blends were prepared as (i) Kinnow juice:Aonla juice:Ginger juice in 100:0:0; 95:5:0; 92:5:3ratios and Kinnow juice:Pomegranate juice:Ginger juice in 90:10:0; 87:10:3 ratios for improving flavour, palatability,nutritive value and medicinal value. The juice blends were preserved b...
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| Publicado no: | Journal of Horticultural Sciences |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Society for Promotion of Horticulture
2012
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=577061829009 |
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