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Physicochemical and sensory properties of malt beverage containing sugar beet saponins

Ali Hosseini Motlagh1, Ali Nasirpour1, Sima Saeidy1

  • 1Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran.

Journal of Food Science and Technology
|October 4, 2022
PubMed

Keywords:
Aqueous two-phase systemFoamMalt beverageSaponin structureSensory evaluation

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