Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ermides, Lozano"'
Publikováno v:
Polymers, Vol 14, Iss 15, p 3142 (2022)
In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined. A completely randomized bifactorial
Externí odkaz:
https://doaj.org/article/fe09087769544821afdcc7743c1cb2a8
Publikováno v:
Heliyon, Vol 6, Iss 6, Pp e04359- (2020)
Instability in fruit drinks is a phenomenon that affects sensory and physical-chemical properties, which consumers perceive as lack of quality. Yam mucilage was evaluated as a stabilizer in the production of mango nectar. In addition, physicochemical
Externí odkaz:
https://doaj.org/article/be6ff2f993374e5f862922c08a900647
Publikováno v:
Polymers. 14(15)
In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined. A completely randomized bifactorial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::bf004e7f8792245df37327b3f3071ac9
https://pubmed.ncbi.nlm.nih.gov/35956657
https://pubmed.ncbi.nlm.nih.gov/35956657
Publikováno v:
Heliyon
Heliyon, Vol 6, Iss 6, Pp e04359-(2020)
Heliyon, Vol 6, Iss 6, Pp e04359-(2020)
Instability in fruit drinks is a phenomenon that affects sensory and physical-chemical properties, which consumers perceive as lack of quality. Yam mucilage was evaluated as a stabilizer in the production of mango nectar. In addition, physicochemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2aeed71ae33702e8f3fc4fe68f7ebd5e
https://doi.org/10.1016/j.heliyon.2020.e04359
https://doi.org/10.1016/j.heliyon.2020.e04359