Effect of the Addition of Polysaccharide Hydrocolloids on Sensory Quality, Color Parameters, and Anthocyanin Stabilization in Cloudy Strawberry Beverages
This manuscript presents results of the qualitative characteristics of strawberry cloudy juice and beverages with the addition of 0.2% and 0.3% of carboxymethylcellulose (CMC), guar gum (GG), locust bean gum (LBG), and xanthan gum (XG). Fresh products were evaluated with reference to their sensory q...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/pjfns/,105619,0,2.html |
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