Changes in the Quality of Black Mulberry and Blueberry Sherbets During Storage
This study was evaluated the quality properties of traditional drink sherbets that are prepared from black mulberry and blueberry fruits. After production sherbets were investigated to determine their pH, acidity, °brix and colour values, total sugar, phenolic, anthocyanin and antioxidant contents....
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2017-01-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/919 |
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