Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice
ABSTRACT Five different nectars were elaborated, having a variable percentage of beet, carrot and orange in their formulation. As a general objective It was proposed to evaluate the sensorial, nutritional and hygienic features of nectars made from beet juice. Specific objectives were to assess chemi...
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| Auteurs principaux: | , , , |
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| Langue: | English |
| Publié: |
Universidad de Tarapacá. Facultad de Ciencias Agronómicas
2019
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| Sujets: | |
| Accès en ligne: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292019000400019 |
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