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Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk
Raspberry juice-milk is an acidic dairy drink (ADD) including two main phases, milk phase (pH: 6.6–6.7) and raspberry juice phase (pH: 3.2 ± 0.1). Due to the low pH in this beverage, milk protein sedimentation is usual problem and therefore hydrocolloid is added as a stabilizer. Thus, in current stu...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2012
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152538/ https://ncbi.nlm.nih.gov/pubmed/25190891 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0705-0 |
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