Open AccessEffect of mixtures of xanthan gum, modified starch and carrageenan on the apparent viscosity and general acceptability of milk pasteurized flavored whit alkaline cocoa
Author(s) -
Elena Urraca,
Carolina Angulo,
Jesús Obregón
Publication year - 2022
Publication title -
agroindustrial science
Language(s) - English
Resource type - Journals
eISSN - 2226-2989
pISSN - 2079-6552
DOI - 10.17268/agroind.sci.2022.02.11
Subject(s) - xanthan gum , carrageenan , starch , food science , viscosity , pasteurization , chemistry , food additive , modified starch , polysaccharide , mathematics , materials science , rheology , organic chemistry , composite material
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