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...
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| フォーマット: | 学位論文 |
| 言語: | English |
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| オンライン･アクセス: | Also available in UP Diliman Digital Archives |