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Quality Evaluation of Tigernut Milk-Based Popsicles Produced with Date Palm Fruits as Sweetener Cover

Quality Evaluation of Tigernut Milk-Based Popsicles Produced with Date Palm Fruits as Sweetener

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 2 (December 2019)
By: Jumoke Bukola Adeloye and  Precious Uhakheme  
Open Access
|Dec 2019

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DOI: https://doi.org/10.2478/aucft-2019-0017 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 139 - 146
Submitted on: Jun 25, 2019
Accepted on: Dec 1, 2019
Published on: Dec 30, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Popsicles,
Roasted date,
Antioxidant capacity,
Tigernut milk,
Melting rate
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2019 Jumoke Bukola Adeloye, Precious Uhakheme, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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