Variation in Nutritional Properties of Mango (Mangifera indica) Juice Based on Varietal Difference and Thermal Holding Time
This research demonstrated the significance of variety and thermal holding time (THT) at constant temperature (95 °C) on quality characteristics of mango juice. Eighteen samples from Mado, Julie and Kent mango varieties were produced using full factorial design. Quality parameters, sensory and micro...
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| Format: | Article |
| Language: | English |
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Sciendo
2019-06-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
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| Online Access: | https://doi.org/10.2478/aucft-2019-0006 |