Development of value added drinks from date palm juice (Phoenix sylvestris)

The high decaying tendency of date palm juice limited its manifold application. Here, we developed a preservation technique for concentrated juice and formulated ready to serve (RTS) drinks. The collected date palm juice was heated at 85 °C for 5 min; scum was removed and preserved in the sterilized...

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Autores principales: Faria Hossain Shanta, Barun Kumar Rahut, Md Jahirul Islam, Md Obyedul Kalam Azad, Md. Abu Taher Sohel, Md Rashedur Rahman Rajib, Md Shams-Ud-Din, Md. Adnan
Formato: article
Lenguaje:EN
Publicado: Elsevier 2021
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Acceso en línea:https://doaj.org/article/789a67fd6fd74b39b9161ccdba6f7f9f
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