Muhammad, A.I.; Rilwan, A.; Nouruddeen, Z.B.; Ejiohuo, O.; Al-Habsi, N.
Enhancing the Sensory Quality, Stability, and Shelf Life of Baobab Fruit Pulp Drinks: The Role of Hydrocolloids. Polymers 2025, 17, 1396.
https://doi.org/10.3390/polym17101396
AMA Style
Muhammad AI, Rilwan A, Nouruddeen ZB, Ejiohuo O, Al-Habsi N.
Enhancing the Sensory Quality, Stability, and Shelf Life of Baobab Fruit Pulp Drinks: The Role of Hydrocolloids. Polymers. 2025; 17(10):1396.
https://doi.org/10.3390/polym17101396
Chicago/Turabian Style
Muhammad, Abdullahi Idris, Abdulrashid Rilwan, Zahrau Bamalli Nouruddeen, Ovinuchi Ejiohuo, and Nasser Al-Habsi.
2025. "Enhancing the Sensory Quality, Stability, and Shelf Life of Baobab Fruit Pulp Drinks: The Role of Hydrocolloids" Polymers 17, no. 10: 1396.
https://doi.org/10.3390/polym17101396
APA Style
Muhammad, A. I., Rilwan, A., Nouruddeen, Z. B., Ejiohuo, O., & Al-Habsi, N.
(2025). Enhancing the Sensory Quality, Stability, and Shelf Life of Baobab Fruit Pulp Drinks: The Role of Hydrocolloids. Polymers, 17(10), 1396.
https://doi.org/10.3390/polym17101396