Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs)

[Image: see text] In this study, hydrocolloids from butternut squash pulp (BSPH) have been employed as stabilizers for the development of acidified milk drinks to evaluate their physicochemical, rheological, and microstructural properties. BSPH was obtained in the alkaline medium (yield of 630 mg of...

Descripción completa

Detalles Bibliográficos
Autores principales: Quintana Martinez, Somaris Elena, Torregroza Fuentes, Edilbert Enrique, García-Zapateiro, Luis Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2022
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9202050/
https://www.ncbi.nlm.nih.gov/pubmed/35721938
http://dx.doi.org/10.1021/acsomega.2c00513

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9202050/
https://www.ncbi.nlm.nih.gov/pubmed/35721938
http://dx.doi.org/10.1021/acsomega.2c00513

Ejemplares similares