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Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion.

The effect of type and concentration of two hydrocolloids namely pectin (1.5, 3 and 4.5% w/w) and carboxymethylcellulose (CMC) (0.1, 0.3 and 0.5% w/w) on the physicochemical properties of beverage emulsion was assessed. In most cases, the significant (p < 0.05) changes in physicochemical proper...

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Bibliographic Details
Main Authors: Mirhosseini, Hamed, Tan, Chin Ping, Naghshineh, Mahsa
Format: Article
Language:English
English
Published: 2010
Online Access:http://psasir.upm.edu.my/id/eprint/15210/1/Influence%20of%20pectin%20and%20CMC%20content%20on%20physicochemical%20properties%20of%20orange%20beverage%20emulsion.pdf
http://psasir.upm.edu.my/id/eprint/15210/
http://www.isfae.org/scientficjournal/2010/issue2/abstracts/abstract25.php
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http://psasir.upm.edu.my/id/eprint/15210/1/Influence%20of%20pectin%20and%20CMC%20content%20on%20physicochemical%20properties%20of%20orange%20beverage%20emulsion.pdf
http://psasir.upm.edu.my/id/eprint/15210/
http://www.isfae.org/scientficjournal/2010/issue2/abstracts/abstract25.php

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