Effect of various hydrocolloids on physicochemical characteristics of orange beverage emulsion.
The influence of high methoxy pectin (1.5, 3 and 4.5% w/w) and carboxymethylcellulose or CMC (0.1, 0.3 and 0.5% w/w) as a replacer for Arabic gum and xanthan gum on the physicochemical properties of the orange beverage emulsion was assessed by determining the ζ-potential, conductivity, pH, apparent...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
WFL Publisher
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14326/1/Effect%20of%20various%20hydrocolloids%20on%20physicochemical%20characteristics%20of%20orange%20beverage%20emulsion.pdf |