Effects of some selected stabilizer additives on the stability of pasteurized carabao's milk during refrigerated storage
ABSTRACT Four (4) stabilizers in varying concentrations and combination (xanthan gum, CMC, guar gum and carrageenan) were evaluated for their effects on the stability of pasteurized carabao's milk (PCM) to determine which is the best stabilizer. The results showed that the combination of guar g...
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2005.
|
| 主题: |