Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages
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DOI: 10.1016/j.foodhyd.2018.01.009
Abstract: Abstract Fermented milk products can be produced with hydrocolloids, such as guar gum (GG) and gum arabic (GA), to maintain quality during shelflife and to replace fat. Because of increasing demand for new hydrocolloids, Pereskia… read more here.
Keywords: guar gum; fermented milk; gum gum; mucilage ... See more keywords