The world’s beer market has never been more diverse. Most beers are produced in modern and technologically advanced breweries that use high quality raw materials, thus resulting minor differences of physical–chemical properties between various (of the same style). However, consumers focus on constant sensory their chosen beer. Sensory evaluation is not an easy task involves flexible methods for...

the possibility of fractional replacement of gelatin in pastille with either soluble, fractions or whole persian gum and the effects of olibanum gum addition on some sensory and physical properties of pastille were evaluated. findings revealed that persian gum either alone or along with high levels of sucrose could not result in gelation, whereas its insoluble part addition led to some gelation...