Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready-to-drink mulberry fruit juice

Food Science and Nutrition

Volumn 3, Issue 3, 2015, Pages 213-220

  Akkarachaneeyakorn, Suthida ^a   Tinrat, Sirikhwan ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY NORTH BANGKOK   (Thailand)

Author keywords

Anthocyanin; Cloudy mulberry fruit juice; CMC; Stabilizer; Xanthan gum

Indexed keywords

EID: 85021945877     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.206     Document Type: Article

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