Physicochemical, sensorial, antioxidant and volatile of juice from prickly pear with guava or mandarin.

Faculty Agriculture Year: 2014
Type of Publication: ZU Hosted Pages:
Authors:
Abdelrahman Mohamed Ahmed Soliman
Journal: International Journal of Food and Nutritional Science e - ISSN 2320 – 7876 www .ijfans .com Volume:
Keywords : Physicochemical, sensorial, antioxidant , volatile , juice from    
Abstract:
Prickly pear juice has received renewed attention with regard to the effects of processing and preservation on its qualities. Therefore, the present study carried out on different fruit juice blends were prepared as prickly pear with guava
    
     
 
       

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