Publication | Open Access

Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice

Fiber-enriched Strawberry JuiceNon-thermal ProcessingEngineeringOligofructose ProportionBiotechnologyBiochemical EngineeringFood TechnologyFood EngineeringFood ProcessingBiomolecular EngineeringFood SafetyHealth Sciences