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nutritional quality

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PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MOCKTAIL PRODUCED FROM BLEND OF LOCALLY SOURCED FRUITS (ORANGE, WATERMELON AND PINEAPPLE) WITH   GRENADINE SYRUP.

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ABSTRACT Mocktail production is one of the methods that can improve the nutritional quality of juices. The aim of this study was to evaluate the sensory properties of physiochemical sensory …

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