Ultra-high temperature (UHT) stability of chocolate flavored high protein beverages.
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DOI: 10.1111/1750-3841.15397
Abstract: The effects of two milk protein formulations and κ-carrageenan concentration (0, 0.01, 0.03, and 0.05%) on UHT (145 °C) fouling behavior and physical properties of chocolate flavored high protein beverages were studied. These two beverage… read more here.
Keywords: protein; choco; chocolate flavored; flavored high ... See more keywords