Processing of mixed fruit juice from mango, orange and pineapple
The study was conducted to prepare mixed fruit juice by using mango pulp, pineapple and orange juices and the quality in terms of nutritional value, keeping quality, shelf life and consumers acceptability were investigated. Chemical analysis showed that TSS, acidity were increased slightly whereas v...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Farm to Fork Foundation
2018-08-01
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| Series: | Fundamental and Applied Agriculture |
| Subjects: | |
| Online Access: | http://www.ejmanager.com/fulltextpdf.php?mno=289995 |