Effect of Addition of Hydrocolloids on the Colloidal Stability of Litchi (L itchi chinensis Sonn.) Juice-Reference-Cited by-同舟云学术

Effect of Addition of Hydrocolloids on the Colloidal Stability of Litchi (L itchi chinensis Sonn.) Juice

Author:

Babbar Neha¹²,Aggarwal Poonam¹,Oberoi Harinder Singh³

Affiliation:

1. Department of Food Science and Technology; Punjab Agricultural University; Ludhiana 141004 India

2. Separation and Conversion Technology; VITO-Flemish Institute for Technological Research; Boeretang 200 Mol 2400 Belgium

3. Central Institute of Post-Harvest Engineering and Technology; Ludhiana India

Funder

Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference29 articles.

1. Effect of hydrocolloids on the quality of kinnow squash;Aggarwal;J. Food Sci. Tech.,2004

2. Studies on the stabilization of cloud in orange juice and concentrates;Ahmad;Agric. Pakistan,1971a

3. Studies on the stabilization of cloud in orange juice and concentrates;Ahmad;Agric. Pakistan,1971b

4. Clouds of citrus juices and juice drinks;Baker;Food Technol.,1999

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