Evaluation of Carboxymethyl Cellulose and Carrageenan Gum Efficiency in Stabilizing Cocoa Milk with Reduced Protein

Subject Areas :

Fereshteh Shahab Navaei ¹ , Arezoo Ghadi ² , Shahram Naghizadeh Raeisi ³

1 - دانش‌آموخته کارشناسی‌ارشد، ‌گروه علوم وصنایع غذایی، واحد آیت الله آملی، دانشگاه آزاد اسلامی، آمل، ایران
2 - استادیار، گروه مهندسی شیمی، واحد آیت الله آملی، دانشگاه آزاد اسلامی، آمل، ایران.
3 - استادیار،گروه علوم و صنایع غذایی‌، واحد آیت الله آملی، دانشگاه آزاد اسلامی، آمل، ایران

Received: 2020-05-18 Accepted : 2020-11-28 Published : 2023-05-22

Keywords:

References:

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