Influence of combination carboxymethylcellulose and pectin on the stability of acidified milk drinks
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DOI: 10.1016/j.foodhyd.2018.10.040
Abstract: Abstract This project investigated the influence of the addition of high methoxyl pectin (HMP) and carboxymethylcellulose (CMC) with different combination ratios on the stability of acidified skim milk drinks (SAMD) and whole milk drinks (WAMD).… read more here.
Keywords: combination; milk; stability acidified; influence ... See more keywords