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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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| Опубликовано в: : | Molecules |
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| Главные авторы: | , , , , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2020
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| Предметы: | |
| Online-ссылка: | 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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