Optimization of a fruit juice cocktail containing soursop, pineapple, orange and mango using mixture design-Reference-Cited by-同舟云学术

Optimization of a fruit juice cocktail containing soursop, pineapple, orange and mango using mixture design

Published:2020-07 Issue: Volume:8 Page:e00368
ISSN:2468-2276
Container-title:Scientific African
language:en
Short-container-title:Scientific African

Author:

Akonor Paa Toah

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference26 articles.

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4. Sensory optimization of crackers developed from high quality cassava flour, starch and prawn powder;Akonor;Food Science and Nutrition,2016

5. Quality characteristics of orange-pineapple fruit juice blends;Akusu;Am J of Food Sci and Technol,2016

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2. Changing crops, changing diets: Consumers’ purchase intention of Sicilian tropical fruits;International Journal of Gastronomy and Food Science;2023-09

3. Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae);Acta Botanica Mexicana;2023-07-03

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5. Optimization of mango-aloe vera juice using D-optimal combined design methodology;AIP Conference Proceedings;2022