tailieunhanh - Effect of storage on the sensory attributes of probiotic carbonated beverage from ber fruit (Ziziphus mauritiana)
Investigation was conducted to develop Ber (Ziziphus mauritiana) fruit based probiotic carbonated ready to drink beverage. Bacterial strain of Lactobacillus acidophilus was used to prepare the beverage. Total four variables were developed containing different concentration of bacterial culture ., 0%, 1%, and 2% of inoculation and labelled as T1, T2, T3 and T4; respectively. | Effect of storage on the sensory attributes of probiotic carbonated beverage from ber fruit Ziziphus mauritiana
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