Development of mango ( Mangifera indica L.) energy drinks

The effect of two hydrocolloids, pectin and carboxymethyl cellulose (CMC), was evaluated in mango beverage stability ( Mangifera indica L.) formulated and developed with caffeine at a concentration of 30 mg/100 mL. The physico-chemical and sensory characteristics of color, acidity, v...

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Bibliografiska uppgifter
I publikationen:Revista Facultad Nacional de Agronomía - Medellín
Huvudupphovsmän: Carlos Julio Márquez Cardozo, Carlos Andrés Jiménez Castañeda, Carolina Sofía Salazar Ripoll
Materialtyp: Artigo
Språk:Inglês
Publicerad: Universidad Nacional de Colombia 2017
Ämnen:
Agrociencias
Pectin
Caffeine
Agroindustry
Carboxymethyl cellulose
Länkar:https://www.redalyc.org/articulo.oa?id=179949140010
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