Development and storage stability of value‐added watermelon fruit butter by incorporating watermelon rind byproduct

The main objective of this study was to investigate the incorporation of watermelon rind (WMR) in the form of pulp (15%), powder (10%), and extract (6%) as a value‐added ingredient in the development of WMR‐enriched value‐added watermelon fruit butter. Physicochemical properties (acidity, TSS, and p...

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Veröffentlicht in:	Journal of food processing and preservation 2022-11, Vol.46 (11), p.n/a
Hauptverfasser:	Zia, Sania, Khan, Moazzam Rafiq, Aadil, Rana Muhammad, Shahid, Muhammad
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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