The developing of reduced-sugar ready-to-drink cocoa beverages: optimization of stabilizers and sugar replacers concentration
Author:
Affiliation:
1. National Research and Innovation Agency, Indonesia
2. Universitas Sebelas Maret, Indonesia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100511&tlng=en
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3. Ultrasound assisted-viscosifying of kappa carrageenan without heating;Azizi R.;Food Hydrocolloids,2016
4. Sucralose non-carcinogenicity: a review of the scientific and regulatory rationale;Berry C.;Nutrition and Cancer,2016
5. Sodium caseinate and κ-carrageenan interactions in acid gels: Effect of polysaccharide dissolution temperature and sucrose addition;Cavallieri A. L. F.;International Journal of Food Properties,2011
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