Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

Journal of Food Processing and Preservation

Volumn 40, Issue 5, 2016, Pages 828-839

  Maghsoudlou, Yahya ^a   Alami, Mehran ^a   Mashkour, Mana ^a   Shahraki, Masoud Hashemi ^b  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

PRODUCT DESIGN; SUGAR SUBSTITUTES; ULTRASONICS; WATER QUALITY;

COLOR ATTRIBUTES; MODIFIED STARCHES; NUTRITIONAL PROPERTIES; PHYSICAL RESPONSE; PHYSICAL STABILITY; POWER LAW MODEL; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL PROPERTY;

PARTICLE SIZE;

EID: 84947735316     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12661     Document Type: Article

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