Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid...

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Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Korean J Food Sci Anim Resour
Egile Nagusiak: Ahn, Sung-Il, Park, Jun-Hong, Kim, Jae-Hoon, Oh, Duk-Geun, Kim, Moojoong, Chung, Donghwa, Jhoo, Jin-Woo, Kim, Gur-Yoo
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Korean Society for Food Science of Animal Resources 2017
Gaiak:
Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC5355588/
https://ncbi.nlm.nih.gov/pubmed/28316475
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.1.87
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