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
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