Quality attributes, phytochemical profile and storage stability studies of functional ready to serve (RTS) drink made from blend of Aloe vera, sweet lime, amla and ginger-Reference-Cited by-同舟云学术

Quality attributes, phytochemical profile and storage stability studies of functional ready to serve (RTS) drink made from blend of Aloe vera, sweet lime, amla and ginger

Published:2017-02-21 Issue:3 Volume:54 Page:761-769
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Mishra Lokesh K.,Sangma Danme

Funder

Ministry of Food Processing and Industries, Government of India

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-017-2516-9.pdf

Reference36 articles.

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2. Amerine MA, Pangborn RM, Roessler EB (1965) Principles of sensory evaluation of food. Academic press, New York

3. Anon (2003) Product alert. New Product Magazine

4. AOAC (1995) Approved methods of association of official analytical chemists. AOAC, Washington

5. APHA (1967) Recommended methods for the microbiological examinations of food. American Public Health Association Inc., New York, pp 53–59

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