Litcius/Paper detail

Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink

Dimas Rahadian Aji Muhammad, John Edem Kongor, Koen Dewettinck

2020Journal of Food Science and Technology35 citationsDOIOpen Access PDF

Topics & Concepts

Xanthan gumFood scienceChemistryRheologyStabilizer (aeronautics)Natural gumSuspension (topology)CarrageenanPolysaccharideMaterials scienceMathematicsOrganic chemistryComposite materialMechanical engineeringPure mathematicsEngineeringHomotopyPolysaccharides Composition and ApplicationsProteins in Food SystemsFood Chemistry and Fat Analysis
Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink | Litcius