Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready‐to‐drink mulberry fruit juice-Reference-Cited by-同舟云学术

Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready‐to‐drink mulberry fruit juice

Published:2015-02-26 Issue:3 Volume:3 Page:213-220
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Akkarachaneeyakorn Suthida¹,Tinrat Sirikhwan²

Affiliation:

1. Department of Agro‐Industrial, Food, and Environmental Technology Faculty of Applied Science King Mongkut's University of Technology North Bangkok 1518 Pracharat I Road Wongsawang Bangsue Bangkok 10800 Thailand

2. Department of Biotechnology Faculty of Applied Science King Mongkut's University of Technology North Bangkok 1518 Pracharat I Road Wongsawang Bangsue Bangkok 10800 Thailand

Funder

CSTS

National Science and Technology Development Agency, Thailand

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.206

Reference27 articles.

1. Agriculture Research Development Agency Thailand.2014.Development of mulberry. [online]. Available athttp://www.arda.or.th/kasetinfo/silk/index.php?option=com_content&view=article&id=85&Itemid=90(accessed December 27 2014).

2. Natural gum blend stabilizes pulp‐rich fruit drinks;Anonymous;Food Dev.,1981

3. Antioxidant activities of five different mulberry cultivars in Korea

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