Formulation and characterization of popsicles using dehydrated passion fruit juice with foxtail mill...
Formulation and characterization of popsicles using dehydrated passion fruit juice with foxtail millet milk
About this item
Full title
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Publisher
New York: Springer US
Journal title
Language
English
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Publication information
Publisher
New York: Springer US
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Scope and Contents
Contents
The passion fruit juice was dehydrated at various temperatures such as 45, 55, or 65 °C, and the effect of this dehydrated passion fruit juice on the physicochemical, color (instrumental), melting curve, total phenol content, ascorbic acid, antioxidant capacity, Volatile Sulphur Compounds (VSCs) and sensory evaluation using Principal component Anal...
Alternative Titles
Full title
Formulation and characterization of popsicles using dehydrated passion fruit juice with foxtail millet milk
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_proquest_miscellaneous_3153193907
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_3153193907
Other Identifiers
ISSN
2193-4126
E-ISSN
2193-4134
DOI
10.1007/s11694-022-01772-w
