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Production of an Effervescent Powder from Solanum betaceum Fruit Having Enhanced Antioxidant Properties

Julie Fernanda Benavides Arévalo, Yasmín Eliana Lopera Pérez, John Rojas

Journal of Food and Nutrition Research. 2021, 9(3), 108-113 doi:10.12691/jfnr-9-3-2
  • Table1.Font Sizes for Papers
  • Table 2. Mixture Design for the Effervescent Formulations
  • Table 3. Physico- chemical and Antioxidant Properties of lyophilized tamarillo and the optimal effervescent formulation