Sensory Characterization and Acceptability of a New Lulo (<i>Solanum quitoense</i> Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers
Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics and nutritional value, lulo (<i>Solanum quitoense</i> Lam.) is...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/19/3129 |