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

Subject Areas :

Fereshteh  Shahab Navaei ¹ (دانش‌آموخته کارشناسی‌ارشد، ‌گروه علوم وصنایع غذایی، واحد آیت الله آملی، دانشگاه آزاد اسلامی، آمل، ایران)
Arezoo  Ghadi ² (استادیار، گروه مهندسی شیمی، واحد آیت الله آملی، دانشگاه آزاد اسلامی، آمل، ایران.)
Shahram  Naghizadeh Raeisi 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

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References:

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