Quality Characteristics of Soy Milk-Fluted Pumpkin Leaf Based Product
M. E. Korshima, A. I. Sengev, I. O. Acham & S. A. Ahemen · Asian Food Science Journal · 2019
The objective of this study was to evaluate the effect of the addition of fluted pumpkin leaves extract on the physicochemical properties, microbiological quality and organoleptic attributes of the soy milk using standard methods. Five blend ratios and codes of 100:0 (Sample A),...
Open access
Research Article
10.9734/afsj/2019/v12i330087