Development and Physicochemical Analysis of Protein Fortified Bead Based Functional Beverage
Anish Bachuwar, Ankit Gund, Prerana Shere, Anirudh Rathi, Anirudha Botre & Ammar Baagwan · Asian Food Science Journal · 2025
The encapsulation technology enhances stability and bioavailability of bioactive compounds in functional beverages. Appealing sensory attributes with enhanced nutritional value was focused as a key feature for developing the beverage. Sodium chloride and calcium chloride were use...
Open access
Research Article
10.9734/afsj/2025/v24i6795