Studies on Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends under Refrigerated Storage
Various fruit juice blends were prepared as (i) Kinnow juice:Aonla juice:Ginger juice in 100:0:0; 95:5:0; 92:5:3 ratios and Kinnow juice:Pomegranate juice:Ginger juice in 90:10:0; 87:10:3 ratios for improving flavour, palatability, nutritive value and medicinal value. The juice blends were preserved...
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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
2012
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/d6582541afd24087b7fa7fbaf1f4db43 |
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