Research Article
Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters
Table 14
Mean values for sensory evaluation of most acceptable treatment of whey beverage ().
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Each mean value within the same column, followed by different letters is highly significant at . = 85 ml whey, 2 g chia seed, and microwave for 30 sec. |