Effect of Native Gums (Tragacanth, Persian and Sage Seed) on the Stability of whey-Based Pina Colada Beverage and its Comparison with Commercial Gum

Subject Areas :

Bahareh Dehghan ¹ , Reza Esmaeil Zadeh Kenari ² , Zeinab Raftani Amiri ³

1 - دانش آموخته دکتری،گروه علوم و صنایع‌غذایی، دانشگاه علوم‌ کشاورزی و منابع‌طبیعی‌ساری، ساری، ایران.
2 - استاد، گروه علوم و صنایع‌غذایی، دانشگاه علوم‌کشاورزی و منابع طبیعی‌ساری، ساری، ایران.
3 - استاد، گروه علوم و صنایع‌غذایی، دانشگاه علوم‌کشاورزی و منابع طبیعی‌ساری، ساری، ایران.

Received: 2022-01-01 Accepted : 2022-02-07 Published : 2024-06-21

Keywords:

References:

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