Effect of various hydrocolloids on physicochemical characteristics of orange beverage emulsion.

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Effect of various hydrocolloids on physicochemical characteristics of orange beverage emulsion.

The influence of high methoxy pectin (1.5, 3 and 4.5% w/w) and carboxymethylcellulose or CMC (0.1, 0.3 and 0.5% w/w) as a replacer for Arabic gum and xanthan gum on the physicochemical properties of the orange beverage emulsion was assessed by determining the ζ-potential, conductivity, pH, apparent...

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Bibliographic Details
Main Authors:	Mirhosseini, Hamed, Tan, Chin Ping
Format:	Article
Language:	English English
Published:	WFL Publisher 2010
Online Access:	http://psasir.upm.edu.my/id/eprint/14326/ http://psasir.upm.edu.my/id/eprint/14326/1/Effect%20of%20various%20hydrocolloids%20on%20physicochemical%20characteristics%20of%20orange%20beverage%20emulsion.pdf

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