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    Tag Archives: EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO

    EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO

    Food Science project topics and materials, Random project

    EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO (IRVINGIA GABONENSIS) ABSTRACT The effect of processing methods on the chemical composition, proximate, mineral, vitamin and microbiological quality of vegetable drink extract of Irvingia gabonensis was studied. The processing methods included drying (shade and solar drying), […]

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