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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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Molecules
Egile Nagusiak: Sun, Weixuan, Yang, Wenhan, Zheng, Yuxue, Zhang, Huiling, Fang, Haitian, Liu, Donghong, Kong, Xiangli, Chen, Shiguo, Ye, Xingqian, Tian, Jinhu
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI 2020
Gaiak:
Sarrera elektronikoa: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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