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Studien über Mischgetränke aus Guave, Holzapfel und Ingwer

Studien über Mischgetränke aus Guave, Holzapfel und Ingwer

Amit Kumar Verma / Bhagwan Deen

110,59 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Botánica y ciencias de las plantas
ISBN:
9786208712969
110,59 €
IVA incluido
Disponible

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Sobre IBD

'Die Studien zur Entwicklung von Mischgetränken aus Guave (Psidium guajava L.), Holzapfel (Feronia limonia L.) und Ingwer (Gingiber officinale Rosc.), dieuntersucht wurden, bestanden aus drei Versuchsreihen. Im ersten Versuch wurden die chemischen Eigenschaften von Guavenfruchtfleisch, Holzapfel-Fruchtfleisch und Ingwersaft untersucht. Im zweiten Versuch wurde die beste Kombination aus Guavenmark, Holzapfelmark und Ingwersaft mit Zucker, Zitronensäure, Konservierungsstoffen und Wasser zur Herstellung von schmackhaften RTS-, Squash- und Sirupgetränken ermittelt, während im dritten Versuch die Lagerfähigkeit der zubereiteten Mischgetränke bei Raumtemperatur und niedrigen Temperaturen untersucht wurde.

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