Nutritional values and acceptability of syrups produced after blending carrots, sweet potatoes, and tomatoes

Nutritional values and acceptability of syrups produced after blending carrots, sweet potatoes, and tomatoes

Abstract Background The artificial syrups on the market are known with many harmful health effects for using unnatural colors and flavors. This study evaluated the effect of different compositions of syrups and storage on the quality and nutritional value of syrups produced from three types of high...

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Bibliographic Details
Main Authors: Ibrahim Mahmoud Ahmed Ibrahim, Hamed Mohamed Hassanin Khashaba
Format: Article
Language:English
Published: SpringerOpen 2020-10-01
Series:Bulletin of the National Research Centre
Subjects:
Carrots
Sweet potatoes
Tomatoes
Synthetic
Natural syrups
Online Access:http://link.springer.com/article/10.1186/s42269-020-00437-2

Internet

http://link.springer.com/article/10.1186/s42269-020-00437-2

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