Ginger Nectar Formulation Based on Oleoresin Using a Central Composite Design
Daouda Sidibe, Adama Coulibaly, Yves Nyamien, Blé Loui Oguielou, Ysidor N’guessan Konan & Godi Henri Marius Biego · Asian Food Science Journal · 2019
Aims : This study aims to determine the organoleptic characteristics of different formulations nectars elaborated with ginger oleoresin. Study Design : Ginger nectars were formulated, using a composite central plan, from oleoresin or ginger rhizome, lemon juice and sugar. Then, t...
Open access
Research Article
10.9734/afsj/2019/v12i430088