Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage
In the present work, the effect of type and concentration of two hydrocolloids namely pectin (1.5%, 3% and 4.5%) and CMC (0.1%, 0.3% and 0.5%) on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion was investigated during six months storage. From the tu...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ELSEVIER SCI LTD
2015
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