Structural properties evaluation of extracted date fruit (Phoenix dactylifera L.) juice at different extraction temperatures
Date juice, a nutritious product derived from date fruits, is gaining popularity in the food industry for its health benefits and versatility. This study aims to evaluate the impact of extraction temperatures (25 °C, 50 °C, 75 °C, 90 °C) on the structural and physicochemical properties of date juice...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005529 |
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