Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11193129
Abstract: Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics and nutritional value,… read more here.
Keywords: acceptability; powder based; soluble beverage; based soluble ... See more keywords