Development and storage stability of value‐added watermelon fruit butter by incorporating watermelon...
Development and storage stability of value‐added watermelon fruit butter by incorporating watermelon rind byproduct
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Language
English
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Contents
The main objective of this study was to investigate the incorporation of watermelon rind (WMR) in the form of pulp (15%), powder (10%), and extract (6%) as a value‐added ingredient in the development of WMR‐enriched value‐added watermelon fruit butter. Physicochemical properties (acidity, TSS, and pH), bioactive compounds (total phenolic and flavon...
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Full title
Development and storage stability of value‐added watermelon fruit butter by incorporating watermelon rind byproduct
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TN_cdi_proquest_miscellaneous_2811991852
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_2811991852
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.17031
