Studies on Bio-chemical Attributes of Spiced Beetroot Ready-to-Serve (RTS) Beverage
Vishvjeet Singh Jat, Kunal Adhikary, Vartika Singh, Divya Pandey, Satyavrat Verma & Shipra Singh Parmar · Annual Research & Review in Biology · 2024
The study could be useful in determining how to use beetroot for juice production in order to reduce loss owing to underutilization, and the addition of spices can provide a distinct flavor while masking the earthy Odor of beetroot. The study was conducted at Post Harvest Laborat...
Open access
Research Article
10.9734/arrb/2024/v39i82103