Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis

The present study was aimed at developing whey-mango-based mixed beverages and characterizing their physicochemical properties. Three different formulations were prepared by varying proportions of whey and mango (sample-1 = 60:20 mL, sample-2 = 65:15 mL, and sample-3 = 70:10 mL). Prepared beverage s...

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Detalles Bibliográficos
Autores principales: Ahmed, Tanvir, Sabuz, Ashfak Ahmed, Mohaldar, Anirudha, Fardows, H. M. Sazzad, Inbaraj, Baskaran Stephen, Sharma, Minaxi, Rana, Md Rahmatuzzaman, Sridhar, Kandi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858226/
https://www.ncbi.nlm.nih.gov/pubmed/36673328
http://dx.doi.org/10.3390/foods12020237

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858226/
https://www.ncbi.nlm.nih.gov/pubmed/36673328
http://dx.doi.org/10.3390/foods12020237

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