Improvement in physical and thermal stability of cloudy ginkgo beverage during autoclave sterilization: Effects of microcrystalline cellulose and gellan gum
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Title
Improvement in physical and thermal stability of cloudy ginkgo beverage during autoclave sterilization: Effects of microcrystalline cellulose and gellan gum
Authors
Keywords
Beverage stability, Ginkgo seeds, Turbiscan, Autoclave sterilization
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 135, Issue -, Pages 110062
Publisher
Elsevier BV
Online
2020-08-15
DOI
10.1016/j.lwt.2020.110062
References
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