Optimization of a process for a microgreen and fruit based ready to serve beverage
A process for preparation of a microgreen and fruit based beverage was optimized using spinach (Spinacia oleracea) microgreen, pomegranate (Punica granatum), pineapple (Ananascomosus) and sugar. The blended juice in different ratios was analysed for total soluble solids, viscosity, sedimentation, ac...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2021-02-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/620 |