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Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4 Cover

Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4

Malaysian Journal of Halal Research
Volume 4 (2021): Issue 2 (March 2021)
By: Md. Abdul Wazed,  Mohim Das Gupta,  Shamor kanti Dey,  Rahul Kumar Majumder,  Al Amina and  Shabadur Rashid Shakib  
Open Access
|Mar 2022

Authors

Md. Abdul Wazed

hredoyfpe@gmail.com

Department of Food Science and Engineering, German University Bangladesh (GUB), Gazipur, Bangladesh
Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh

Mohim Das Gupta

Department of Food Science and Engineering, German University Bangladesh (GUB), Gazipur, Bangladesh

Shamor kanti Dey

Department of Food Science and Engineering, German University Bangladesh (GUB), Gazipur, Bangladesh

Rahul Kumar Majumder

Department of Food Science and Engineering, German University Bangladesh (GUB), Gazipur, Bangladesh

Al Amina

Shabadur Rashid Shakib

Department of Food Science and Engineering, German University Bangladesh (GUB), Gazipur, Bangladesh
DOI: https://doi.org/10.2478/mjhr-2021-0011 | Journal eISSN: 2616-1923
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Language: English
Page range: 55 - 59
Published on: Mar 31, 2022
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Carbonated drinks,
Physico-chemical characteristics,
Sensory evaluation,
BARI Payera-4
Related subjects:
Business and economics,
Business management,
Marketing, sales, customer relations,
Medicine,
Basic medical science,
Basic medical science, other,
Clinical medicine,
Clinical medicine, other

© 2022 Md. Abdul Wazed, Mohim Das Gupta, Shamor kanti Dey, Rahul Kumar Majumder, Al Amina, Shabadur Rashid Shakib, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 License.

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