Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion.
The effect of type and concentration of two hydrocolloids namely pectin (1.5, 3 and 4.5% w/w) and carboxymethylcellulose (CMC) (0.1, 0.3 and 0.5% w/w) on the physicochemical properties of beverage emulsion was assessed. In most cases, the significant (p < 0.05) changes in physicochemical proper...
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| மொழி: | English English |
| வெளியீடபà¯à®ªà®Ÿà¯à®Ÿà®¤à¯: |
2010
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| நிகழà¯à®¨à®¿à®²à¯ˆ அணà¯à®•à®²à¯: | http://psasir.upm.edu.my/15210/ http://psasir.upm.edu.my/15210/ http://psasir.upm.edu.my/15210/1/Influence%20of%20pectin%20and%20CMC%20content%20on%20physicochemical%20properties%20of%20orange%20beverage%20emulsion.pdf |
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