Influence of carboxy methyl cellulose (CMC) and pectin on rheological, physical stability and sensory properties of milk and concentrated jujuba mixture

Journal of Food Measurement and Characterization

Volumn 10, Issue 2, 2016, Pages 396-404

  Karimi, Nafise ^a   Sani, Ali Mohamadi ^a   Pourahmad, Rezvan ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Flavored milk; Hydrocolloid; Jujuba concentrate; New formulation; Physical stability

Indexed keywords

CELLULOSE; COLLOIDS;

FLAVORED MILK; HYDROCOLLOID; JUJUBA CONCENTRATE; NEW FORMULATION; PHYSICAL STABILITY;

MIXTURES;

EID: 84961129191     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-016-9318-z     Document Type: Article

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