Working Document Series Open Access Physiochemical, nutritional, microbial and sensory attributes of pineapplecarrot-ginger beverage R. Agbemafle · E. Ekow Abano · F. Okori A functional beverage was prepared from pineapple, carrot and ginger to form a refreshing drink. Three independent variables were used to prepare the beverage using Box-Behnken Design Response Surface Methodology (RSM): pineapple-to-carrot… RUF-36407 2016 CC BY 4.0 26 Oct 2016
