Traditional processing, quality, and safety assessment of homemade “djabbe” (Tamarindus indica) juice marketed in several areas in Far North Cameroon

Author:

Bayoï James Ronald,Bianra Jude

Publisher

Elsevier BV

Reference90 articles.

1. Development and sensory evaluation of an improved beverage from Nigeria’s tamarind (Tamarindus indica L.) fruit;Adeola;African Journal of Food Agriculture, Nutrition and Development,2010

2. Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.);Adeola;Food Science and Nutrition,2014

3. Microbiological quality of local market vended freshly squeezed fruit juices in Dhaka city, Bangladesh;Ahmed;Bangladesh Journal of Scientific and Industrial Research,2009

4. Nutritional value and microbiological safety of fresh fruit juices sold through retail outlets in Qatar;Al-Jedah;Pakistan Journal of Nutrition,2002

5. AOAC (2000). Official Methods of Analysis of the Association of Official Analytical Chemists. International: Food Composition, Additives, Natural Contaminants, Gaithersburg, Maryland, USA.

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