IT TAKES A VILLAGE: COMMUNITY BASED PARTICIPATORY RESEARCH AS A DESIGN RESEARCH TOOL




Optimization of Emulsifier and Stabilizer Concentrations in a Model Peanut-Based Beverage System: A Mixture Design Approach

Colloidal stability as well as physicochemical and rheological properties are among the critical determinants of the sensory quality of beverages.The present study investigated the effects of lecithin, xanthan gum, propylene glycol alginate, and coleman powermate air tool set their combinations on the colloidal stability and physicochemical/rheolog

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