Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-012-0705-0.pdf
Reference36 articles.
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4. Boulenguer P, Laurent MA (2003) Comparison of the stabilization mechanism of acid dairy drinks (ADD) induced by pectin and soluble soybean polysaccharide (SSP). In: Voragen AGJ (ed) Advances in pectin and pectinase research. Kluwer Academic Publishers, Dordrecht, pp 467–480
5. Bresolin TMB, Milas M, Rinaudo M, Ganter JL (1998) Xanthan–galactomannan interactions as related to xanthan conformations. Int J Biol Macromol 23:263–275
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