Effects of pasteurization and different concentrations of xanthan gum on honey beverage

Bibliographic Details
Main Authors:	Norhayati, H., Izzreen, I., Tan Hooi, P.
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2018-12-01
Series:	Food Research
Subjects:	Pasteurization Honey beverages Xanthan gum Shelf life Physiochemical properties
Online Access:	https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_6__fr-2018-142.r1_norhayati_1.pdf

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