Effect of Blending, Additives and Storage Conditions on the Quality of Watermelon Nectar
The impact of blending of nectar with coconut water, fortification with ascorbic acid and tocopherol and subsequent storage at low temperature (4-5°C) and room temperature (15-33°C) on the quality of nectar was evaluated. In most of the treatments, total soluble solids and reducing sugar content of...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2007
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/ab331d6058ea446f9726391811eb0f9f |
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