Physico-Chemical and Sensory Qualities of Kinnow Juice Debittered by Immobilized Cells of Arthrobacter globiformis II
|Year of publication:||
|Authors:||Premi, B.R.; Joshi, V.K.; Lal, B.B.|
Journal of scientific and industrial research : JSIR. - New Delhi : Council, ISSN 0022-4456, ZDB-ID 4104080. - Vol. 57.1998, 10-11, p. 698-702
Papers - Preparation and Evaluation of Apple and Ginger Based Squash - Five different combinations of apple pulp, apple juice concentrate (70(degree)B), ginger and lemon juice were tried. Analysis of the products showed differences in the physico-chemical characteristics. Based on the sensory analysis, a combination of 25 per cent apple pulp, 15 per cent lemon juice and 10 per cent ginger juice ...
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