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The physicochemical properties of the spirulina‐wheat germ‐enriched high‐protein functional beverage based on pear‐cantaloupe juice
The formulation of a novel functional juice, enriched with wheat germ powder and spirulina algae and based on cantaloupe and pear juice, was optimized by D‐optimal combined design. Firstly, sensory evaluation was performed by hedonic test to evaluate the organoleptic properties, and organoleptically...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9632204/ https://www.ncbi.nlm.nih.gov/pubmed/36348790 http://dx.doi.org/10.1002/fsn3.2963 |