Product Optimization, Storage Quality and Sensory Acceptance of Low Calorie Beverage Developed from Bitter Gourd and Kiwifruit-Reference-Cited by-同舟云学术

Product Optimization, Storage Quality and Sensory Acceptance of Low Calorie Beverage Developed from Bitter Gourd and Kiwifruit

Published:2022 Issue: Volume:65 Page:
ISSN:1678-4324
Container-title:Brazilian Archives of Biology and Technology
language:
Short-container-title:Braz. arch. biol. technol.

Author:

Sharma Rakesh¹^ORCID,Thakur Abhishek¹^ORCID,Kumar Satish¹^ORCID,Kumar Vikas²^ORCID

Affiliation:

1. Dr. YS Parmar University of Horticulture and Forestry, India

2. Punjab Agricultural University, India

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Reference30 articles.

1. Optimization of apricot (Prunus armeniaca L.) blended Aloe vera (Aloe barbadensis M.) based low-calorie beverage functionally enriched with aonla juice (Phyllanthus emblica L.);Sharma R;J. Food Sci.Technol,2021

2. Sugars: Types and their functional properties in food and human health;Zaitoun M;International J. Pub Health Res,2018

3. Optimization of nutritional beverage developed from radish, sugarcane and herbal extract using response surface methodology;Kaur GV;Nutri. Food Sci,2018

4. Nutritional Interventions and Considerations for the development of low calorie or sugar free foods;Singh J;Curr. Diabetes Rev,2020

5. Utilization and evaluation of nutritive and therapeutic potential of bitter gourd (Momordica charantia) through product development endeavor;Aggarwal NS;Bev Food World,2013

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Efficacy of different organic and inorganic nutrient sources on the growth and yield of bitter gourd (Momordica charantia L.);Heliyon;2023-11