Nutritional retention and sensory properties of novel tropical vegetable juice formulations prepared via non-thermal processing
The development of functional beverages derived from tropical vegetables offers growing potential within the global health-focused food sector. This study formulated and evaluated three non-thermally processed Tropical Vegetable Juice Formulations (TVJF) using Ipomoea aquatica (kangkung) as the pr...
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| Format: | Article |
| Language: | en |
| Published: |
ijcsrr.org
2026
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| Online Access: | http://irep.iium.edu.my/127954/7/127954_Nutritional%20retention%20and%20sensory%20properties%20of%20novel%20tropical%20vegetable%20juice.pdf http://irep.iium.edu.my/127954/ https://ijcsrr.org/single-view/?id=25613&pid=25384 |
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