Application of selected stabilizers for the cloud stabilization of kalamansi (Citrus Microcarpa Bunge) juice
The most suitable stabilizer and its optimum concentration for cloud stabilization of kalamansi juice was determined in the study. In Phase I, it was found that the stabilizers at their initial concentrations, xanthan gum at 0.15%, guar at 0.10% and propylene glycol alginate at 0.10% were all insuff...
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| Format: | Thesis |
| Language: | English |
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1987.
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