Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice

Autor: Loyola López,Nelson Eduardo, Rojas Ubilla,Melisa, Acuña Carrasco,Carlos, Arriola Herrera,Mariela Aida

Publikováno v: Idesia (Arica), Volume: 37, Issue: 4, Pages: 19-28, Published: DEC 2019
Idesia (Arica) v.37 n.4 2019
SciELO Chile
CONICYT Chile
instacron:CONICYT

Five different nectars were elaborated, having a variable percentage of beet, carrot and orange in their formulation. As a general objective It was proposed to evaluate the sensorial, nutritional and hygienic features of nectars made from beet juice.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9c6e065e07e4e2607ea0f5351598cb7f
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-34292019000400019&lng=en&tlng=en