Effects of pasteurization and different concentrations of xanthan gum on honey beverage
Development of ready to drink (RTD) beverage containing honey as a natural ingredient to replace sugary (high calorie) beverage using pasteurization is a new emerging market. However, the stability of the beverage may be affected due to sedimentation in the solution thus the addition of xanthan gum...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/79609/1/Effects%20of%20pasteurization%20and%20different%20concentrations%20of%20xanthan%20gum%20on%20honey%20beverage.pdf http://psasir.upm.edu.my/id/eprint/79609/ https://www.myfoodresearch.com/vol-39474issue-4.html |
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| Institution: | Universiti Putra Malaysia |
| Language: | English |