Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice
An investigation was undertaken to study guava beverage blended with black-carrot juice, during 2011-2012. Enzyme-assisted processing of guava significantly improved the juice yield, total soluble solids, titratable acidity pH, ascorbic acid and sugars by using pectinase enzyme. The blending of guav...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | article |
| Language: | EN |
| Published: |
Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2015
|
| Subjects: | |
| Online Access: | https://doaj.org/article/bc9a8f9a2e874a9fb0fc8e6da803c799 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|