Figure 4. Sensory profile of formulations (cashew apple juice) and F1 (50% cashew apple juice and 50% papaya juice


Optimization of a Cocktail Based on Cashew Apple and Papaya Juice Using Mixing Design

Jean Ives Kablan Gnoumou, Doudjo Soro, Youssouf Kisselmina Koné, Ernest Koffi

Journal of Food and Nutrition Research. 2022, 10(1), 50-57 doi:10.12691/jfnr-10-1-7