Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach

Food and Bioprocess Technology

Volumn 6, Issue 3, 2013, Pages 783-794

  Dogan, Mahmut ^a   Toker, Omer S ^a   Aktar, Tugba ^a   Goksel, Meryem ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

Alginate; Guar; Locust bean gum; Mixture design; Prebiotic hot chocolate; Rheology; Xanthan

Indexed keywords

ALGINATE; BEVERAGES; MIXTURES; PHYSICOCHEMICAL PROPERTIES; RHEOLOGY;

GUAR; LOCUST BEAN GUM; MIXTURE DESIGN; PREBIOTICS; XANTHAN;

XANTHAN GUM;

CYAMOPSIS TETRAGONOLOBA; THEOBROMA CACAO;

EID: 84874115474     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0736-y     Document Type: Article

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