Evaluation of guava (Psidium guajava L.) varieties and standardization of recipe for nectar preparation
The nectar prepared from guava variety L-49 had highest ascorbic acid, pH and non-reducing sugar. The recipe with 20 per cent pulp, 0.3 per cent acidity and 170 Brix (TSS) recorded highest organoleptic score. The acidity, TSS, total and reducing sugar of nectar showed an increasing trend during the...
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| Опубликовано в:: | Journal of Horticultural Sciences |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Society for Promotion of Horticulture
2008
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| Предметы: | |
| Online-ссылка: | https://www.redalyc.org/articulo.oa?id=577064430013 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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