Physicochemical and Organoleptic Properties of Local Food-based Enteral Nutrition Product to Mitigate Patient Malnutrition

Conclusion: The original product exhibited better organoleptic properties in terms of color and flavor, while the ginger flavor exhibited a better odor than the other variants. The physicochemical properties of the product met the Indonesian National Standard requirements.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research