Physicochemical and functional properties of ash gourd/bottle gourd beverages blended with jamun
Author:
Funder
UGC-BSR
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3509-z/fulltext.html
Reference36 articles.
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3. Boulton R (1980) The relationships between total acidity, titratable acidity and pH in grape tissue. Vitis 19:113–120
4. Chen Z, Zhu C, Zhang Y et al (2010) Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.). Postharvest Biol Technol 58:232–238. https://doi.org/10.1016/j.postharvbio.2010.06.004
5. Curi PN, De Almeida AB, Tavares BDS et al (2017) Optimization of tropical fruit juice based on sensory and nutritional characteristics. Food Sci Technol 37:308–314
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