Application of Persimmon Pectin with Promising Emulsification Properties as an Acidified Milk Drinks Stabilizer
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DOI: 10.3390/foods12102042
Abstract: The present study aimed to evaluate the capability of persimmon pectin (PP) as a stabilizer for acid milk drinks (AMDs) compared with commercial high-methoxyl pectin (HMP) and sugar beet pectin (SBP). The effectiveness of pectin… read more here.
Keywords: pectin; persimmon pectin; milk drinks; application persimmon ... See more keywords