High-Methoxyl Apple Pectin Improves Rheological Properties and Storage Stability of the Flavored Probiotic Yogurt Drinks, Compared to Pomegranate Pectin
Background and Objective: Use of pectin has attracted interests in food and nutraceutical industries, owing to its positive effects on stability of dairy drinks and potential health benefits to humans. Furthermore, demands for the production of stable fermented milk drinks during storage period is h...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2022-03-01
|
| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | https://journals.sbmu.ac.ir/afb/article/view/37565 |