Effect of Carbonation on Physicochemical Characteristics of Tomato Based Beverage
Ashish Dixit, Manoj Kumar Jaipal, Ramesh V. & Manju G. · Archives of Current Research International · 2025
Tomato based carbonated beverage was developed using optimization techniques of response surface methodology. Effect of carbonation on tomato-based beverage was also investigated. Three independent variables were taken into account: tomato juice (A; 10–30%), sugar solution (B; 12...
Open access
Research Article
10.9734/acri/2025/v25i21078