Optimization of ready-to-drink turmeric-ginger-lemongrass infused citrus juice blend
The study aimed to optimize the formulation for a ready-to-drink citrus juice blend infused with lemongrass, turmeric, and ginger through response surface methodology (RSM) with a central composite rotatable design. Models were generated to evaluate the effects of formulation parameters on the pH, t...
| Hovedforfatter: | |
|---|---|
| Andre forfattere: | |
| Format: | Thesis |
| Sprog: | English |
| Fag: | |
| Online adgang: | Also available in UP Diliman Digital Archives |