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Effect of Potato Pulp Pectic Polysaccharide on the Stability of Acidified Milk Drinks
In order to broaden the application of potato pulp pectic polysaccharide (PPP) in stabilizing acidified milk drinks (AMDs) and investigate the stabilizing effect and physical properties of AMDs prepared with PPP, a comparative study was made among PPP, commercial high methoxyl pectin (HMP) and low m...
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| Publicado en: | Molecules |
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| Autores principales: | , , , , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7731407/ https://ncbi.nlm.nih.gov/pubmed/33266001 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25235632 |
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