Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid...

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Detalles Bibliográficos
Autores principales: Ahn, Sung-Il, Park, Jun-Hong, Kim, Jae-Hoon, Oh, Duk-Geun, Kim, Moojoong, Chung, Donghwa, Jhoo, Jin-Woo, Kim, Gur-Yoo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355588/
https://www.ncbi.nlm.nih.gov/pubmed/28316475
http://dx.doi.org/10.5851/kosfa.2017.37.1.87

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355588/
https://www.ncbi.nlm.nih.gov/pubmed/28316475
http://dx.doi.org/10.5851/kosfa.2017.37.1.87

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