Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries
When evaluated in terms of taste, smell or active ingredients, pumpkin in itself is not very attractive as a raw material. Hence it seems recommendable to blend pumpkin with other fruits. The pumpkin chosen for the experiments was of the variety ‘Karowita’. The aim of the study was to compare the ph...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2016-06-01
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| Series: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| Subjects: | |
| Online Access: | http://www.notulaebotanicae.ro/index.php/nbha/article/view/10238 |