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Effect of Potato Pulp Pectic Polysaccharide on the Stability of Acidified Milk Drinks

Weixuan Sun1, Wenhan Yang1, Yuxue Zheng1

  • 1National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Molecules (Basel, Switzerland)
|December 3, 2020
PubMed

Keywords:
acidified milk drinkscaseinpectic polysaccharidepotato pulpstability

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