Suitability of mango cultivars for nectar manufacture.
Saeed A. R., Khattab A. G. H.
Author Affiliation: Food Research Centre, Shambat, Sudan.
Sudan Journal of Food Science and Technology 6 : 23-31
Abstract : Studies on 6 cvs showed that nectar flavour, colour and viscosity depended on cv. The best quality nectar came from the cv. Shendi and had a high level of volatile reducing substances, an orange colour and medium viscosity.