Stability of model acid milk beverage: Effect of pectin concentration, storage temperature and milk heat treatment

Journal of Texture Studies

Volumn 30, Issue 3, 1999, Pages 305-318

  Lucey, J A ^a,b   Tamehana, M ^a   Singh, H ^a   Munro, P A ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033244777     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1999.tb00219.x     Document Type: Article

References (22)

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