Changes in the chemical and sensory properties of green mango juice during storage
A ready to drink mango green juice was formulated and the effect of the storage temperature on the chemical qualities of green mango juice was determined. Formulation and process development of the product include pasteurization at 85%C, packaging of juice in tin cans, use of acesulfame-K and aspart...
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| Format: | Thesis |
| Language: | English |
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2001.
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