Effect of formulation on physiochemical, phytochemical, functional, and sensory properties of the bioactive sauce blended with tomato and pumpkin pulp

Rahman, Md. Mokhlisur; Hasan, S.M. Kamrul; Sarkar, Shampa; Ashik, Md. Arman Islam; Somrat, Md. Al Mamun; Asad, Araf Ibn

doi:10.1016/j.afres.2024.100406

Applied Food Research

2024

DOI: 10.1016/j.afres.2024.100406

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Effect of formulation on physiochemical, phytochemical, functional, and sensory properties of the bioactive sauce blended with tomato and pumpkin pulp

Md. Mokhlisur Rahman,

S.M. Kamrul Hasan,

Shampa Sarkar

et al.

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Cited by 3 publications

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Effect of formulation on physiochemical, phytochemical, functional, and sensory properties of the bioactive sauce blended with tomato and pumpkin pulp

Cited by 3 publications

References 25 publications

Optimizing snap melon (Cucumis melo var. momordica) puree processing, sustainable long-term preservation and value addition

Optimizing snap melon (Cucumis melo var. momordica) puree processing, sustainable long-term preservation and value addition

Opuntia Stricta fruit pulp enrichment in ketchup formulation: Effect on physicochemical, bioactive, and sensory acceptability

Bael (Aegle marmelos) fruit-based effervescent tablet formulations: Impact on physicochemical properties, bioactive compounds, and sensory attributes

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