Whey-carrot based functional beverage: Development and storage study
The current study was designed to prepare whey-carrot-based functional beverages and to study the effect on physicochemical properties during the 28-day storage period. Different ratios of whey and carrot juice were selected for the preparation of the six formulations, out of which based on the sens...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-08-01
|
| Series: | Journal of King Saud University: Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1018364723002379 |