Enhancing the Sensory Quality, Stability, and Shelf Life of Baobab Fruit Pulp Drinks: The Role of Hydrocolloids.
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| Title: | Enhancing the Sensory Quality, Stability, and Shelf Life of Baobab Fruit Pulp Drinks: The Role of Hydrocolloids. |
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| Authors: | Muhammad AI; Department of Food Science and Technology, Kano University of Science and Technology, Wudil, Kano 713101, Nigeria.; Department of Food Science and Nutrition, Sultan Qaboos University, Al-Khoudh P.O. Box 34, Muscat 123, Oman., Rilwan A; Department of Food Science and Technology, Kano University of Science and Technology, Wudil, Kano 713101, Nigeria., Nouruddeen ZB; Department of Food Science and Technology, Kano University of Science and Technology, Wudil, Kano 713101, Nigeria., Ejiohuo O; Doctoral School, Poznan University of Medical Sciences, Bukowska 70, 60-812 Poznan, Poland., Al-Habsi N; Department of Food Science and Nutrition, Sultan Qaboos University, Al-Khoudh P.O. Box 34, Muscat 123, Oman. |
| Source: | Polymers [Polymers (Basel)] 2025 May 19; Vol. 17 (10). Date of Electronic Publication: 2025 May 19. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: MDPI Country of Publication: Switzerland NLM ID: 101545357 Publication Model: Electronic Cited Medium: Internet ISSN: 2073-4360 (Electronic) Linking ISSN: 20734360 NLM ISO Abbreviation: Polymers (Basel) Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
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| ISSN: | 2073-4360 |
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| DOI: | 10.3390/polym17101396 |
