Physicochemical, microbiological and sensory quality of juice mix produced from watermelon fruit pulp and baobab fruit pulp powder
Juice blending is one of the methods that can improve the nutritional quality of juices. The aim of this study was to evaluate the quality of juice product produced from blends of watermelon fruit pulp juice and baobab fruit pulp powder. This study was also aimed at promoting the use of underutilize...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001108492 |
|---|---|
| Matična publikacija: |
Croatian journal of food science and technology (Online) 12 (2020), 1 ; str. 48-55 |
| Glavni autori: | Acham, Israel Okpunyi (Author), Eke, Mike Ojotu, Edah, Joseph |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2020.12.1.07 Hrčak |
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https://doi.org/10.17508/CJFST.2020.12.1.07Hrčak