A physical stability study of whey-based prickly pear beverages

Food Hydrocolloids

Volumn 33, Issue 2, 2013, Pages 234-244

  Baccouche, Arwa ^a   Ennouri, Monia ^a,b   Felfoul, Imene ^a   Attia, Hamadi ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF MONASTIR   (Tunisia)

Author keywords

Fractional factorial design; Heat treatment; Pectin; Stability; Sugar; Whey based prickly pear beverages

Indexed keywords

ANALYSIS OF VARIANCE (ANOVA); DIGITAL STORAGE; FRUIT JUICES; FRUITS; REGRESSION ANALYSIS;

ACID WHEY; COLOR INDEX; FACTORIAL DESIGN; FRACTIONAL FACTORIAL DESIGNS; PECTIN; PHYSICAL STABILITY; PRICKLY PEAR; SERUM SEPARATION; STABILITY STUDY; WHEY BASED PRICKLY PEAR BEVERAGE;

HEAT TREATMENT;

EID: 84877133630     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.03.007     Document Type: Article

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