Vol. 3 (5) : September-October 2012 issue
Green Farming Vol. 3 (5) : 615-616 (September-October, 2012)
Qualitative evaluation of beverage prepared from Aloe vera blended with lemon and ginger
A.A. KULTHEa1*, P.R. CHALKEb2, A.P. KHAPREc3 and S.R. MHALASKARb4
aShramshakti College of Food Technology, Maldad, Sangamner, Dist. Ahmednagar - 422 608 (M.S.)
bDeptt. of Horticulture, dDeptt. of Food Science and Technology, M.P. Krishi Vidyapeeth, Rahuri - 413 722 (M.S.),
cRajiv Gandhi College of Food Technology, Parbhani - 431 491 (Maharashtra)
Designation : 1Asst. Prof. and Research Guide *(amitkulthe.ft@gmail.com), 2,4Ph.D. Scholar, 3Asst. Professor
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. :
Total Pages : 2
Received : 25 May 2012
Revised accepted : 1 September 2012
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Citation :
A.A. KULTHE, P.R. CHALKE, A.P. KHAPRE and S.R. MHALASKAR. 2012. Qualitative evaluation of beverage prepared from Aloe vera blended with lemon and ginger. Green Farming Vol. 3 (5) : 615-616 ; September-October, 2012
Key words :
Aloe vera, Blend, Ginger extract, Lemon juice, Sensory quality, Turbidity, Viscosity.
