< Back to previous page

Publication

Effect of acidification rate, acidification temperature, final pH, and stabilizer content on colloidal stability of whey-based pomegranate beverage

Journal Contribution - Journal Article

Journal: JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

ISSN: 1532-2351

Issue: 1

Volume: 38

Pages: 58 - 64

Publication year:2016

DOI: https://doi.org/10.1080/01932691.2016.1141360
WoS Id: 000384443600008
Handle: http://hdl.handle.net/1854/LU-8578941

Accessibility:Closed