INFLUENCE OF PLANT HYDROCOLLOIDS ON THE STABILIZATION OF CHOCOLATE MILK

PDF (English)
Опубликован: Dec 21, 1972
DOI: https://doi.org/10.12681/jhvms.20083
Σ. Α. ΓΕΩΡΓΑΚΗΣ
Аннотация
The stabilizing capacity of samples from plant hydrocolloids on the preparation of chocolate—milk was investigated. From the experimental data it is evident that all samples tested were not absolutely suitable for the preparation of chocolate—milk. In general the Karagenans had much better possibilities of utilization for this purpose than other kinds of plant hydrocolloids and at the same time they appeared to be practically more economical. However we must give emphasis to the fact that between the two sorts of Karagenans tested there are differences regarding the increase of viscosity coefficient as well as the economical aspect.
Article Details
  • Раздел
  • Articles
Лицензия Creative Commons

Это произведение доступно по лицензии Creative Commons «Attribution-NonCommercial» («Атрибуция — Некоммерческое использование») 4.0 Всемирная.

Authors who publish with this journal agree to the following terms:

· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Скачивания
Данные скачивания пока недоступны.
Наиболее читаемые статьи этого автора (авторов)