Proximate Composition and Sensory Properties of Juice from Whole Watermelon and Fractions
Ezenwa Jacinta Uchenna, Obiegbuna James Ejikeme & Igwe Ernest Chukwusoro · Asian Journal of Food Research and Nutrition · 2024
This research work studied the proximate composition and sensory properties of juice from whole watermelon and fractions (2%peel, 30% rind and 68% pulp). Five samples for study were juice from whole watermelon (JWW), juice from pulp (JP), juice from pulp and rind (JPR), juice fro...
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Research Article