The Effect of Furcellaran Addition and High-Pressure Homogenization Process on the Physicochemical, Rheological and Sensory Properties of Chocolate Milk Drinks.

Foods · 2025 · PMC12651326 · PMID 41300030

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a clear trendno p-value reported

In particular, the obtained data suggest a clear trend; increasing the concentration of furcellaran and homogenization pressure, significantly enhance overall organoleptic profile.

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