Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji Products

Food Science

• Sensory Properties 100%
• Sweetness 50%
• Saltiness 50%
• Sensory Attributes 50%
• Crispiness 50%
• Sour Taste 50%
• Bitter Taste 50%
• Descriptive Sensory 50%
• Lactic Acid 50%
• Reducing Sugar 50%
• Savory 50%
• Sugar Content 50%