Discrimination of orange beverage emulsions with different formulations using multivariate analysis.

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Discrimination of orange beverage emulsions with different formulations using multivariate analysis.

BACKGROUND: The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beve...

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Bibliographic Details
Main Authors:	Mirhosseini, Hamed, Tan, Chin Ping
Format:	Article
Language:	English English
Published:	Wiley-Blackwell 2010
Online Access:	http://psasir.upm.edu.my/id/eprint/14089/ http://psasir.upm.edu.my/id/eprint/14089/1/Discrimination%20of%20orange%20beverage%20emulsions%20with%20different%20formulations%20using%20multivariate%20analysis.pdf

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