Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract

Zahra Khoshdouni Farahani

Volume 4, Issue 3 , September 2021, , Pages 24-27

     Soy beverages are widely used in the world, but due to the unpleasant taste and smell, they need to be combined with fruit juices, plant extracts, and fruits. Therefore, jujube extract which is rich in phenolic and antioxidant compounds was used in this work. On the other hand, Persian gum ...  Read More