Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina
The aim was to develop nutritious drinks using date nectar with the two most popular Saudi date cultivars (Khalas and Sukkari) and spirulina at different substitution rates. The date puree was prepared with different concentrations of pectin enzymes. The approximate composition, microbiological qual...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2021-01-01
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Series: | International Journal of Food Properties |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/10942912.2021.1938604 |