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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | article |
| Language: | EN |
| Published: |
Universidad de Antioquia
2010
|
| Subjects: | |
| Online Access: | https://doaj.org/article/71a1e04aaf9c4d7688ca93bd703b0405 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!