USE OF HYDROCOLLOIDS IN DAIRY BEVERAGES KUMIS TYPE
The aim of this study was to evaluate the most appropriate mix of stabilizers: guar gum, xanthan gum and iota carrageenan in dairy beverages kumis type. A preliminary study defining the optimal mix between these stabilizers was carried, using the maximum level of 0.5% approved by the Colombian Minis...
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| Auteurs principaux: | , , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Universidad de Antioquia
2010
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| Accès en ligne: | https://doaj.org/article/71a1e04aaf9c4d7688ca93bd703b0405 |
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