Application of Octenyl Succinate Starch Ester (SSOS) in Peanut Beverage
In this paper, the effects of octenyl succinate starch ester, carrageenan, monoglyceride and sucr ose fatty acid ester compound emulsifier on the sensory evaluation of floating layer thickness, sedimentati on rate and precipitation were analyzed. the optimal scheme for making peanut protein beverage...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2020-01-01
|
| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/45/e3sconf_iceeb2020_04046.pdf |