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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Detalles Bibliográficos
Autores principales: Sun, Weixuan, Yang, Wenhan, Zheng, Yuxue, Zhang, Huiling, Fang, Haitian, Liu, Donghong, Kong, Xiangli, Chen, Shiguo, Ye, Xingqian, Tian, Jinhu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7731407/
https://www.ncbi.nlm.nih.gov/pubmed/33266001
http://dx.doi.org/10.3390/molecules25235632

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7731407/
https://www.ncbi.nlm.nih.gov/pubmed/33266001
http://dx.doi.org/10.3390/molecules25235632

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