The Effect of Xanthan Gum and Temperature on Foam Stability of Milk-Based Espresso Coffees

Subject Areas : food microbiology

M. Khezri ¹ , Sh. Shahriari ² , L. Shahsavani ³

1 - M. Sc. Student of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 - Assistant Professor of the Department of Chemical Engineering, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
3 - Academic Memder of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

Received: 2016-11-17 Accepted : 2016-11-17 Published : 2017-05-01

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