Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages
<p>Masuku (<em>Uapaca Kirkiana</em>) are wild fruits that are in abundance from December to March. Masuku are highly perishable fruits hence they have to be processed into other products to extend their shelf life. The main objective of this study was to determine the physiochemica...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2023-12-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/19853 |
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