Open AccessAddition of high esterification pectin as a stabilizer in the production of low fat yogurt
Author(s) -
Ricardo Durán Barón,
Carlos Jose Guillen Churio,
Juana Bermúdez
Publication year - 2020
Publication title -
itegam-jetia
Language(s) - English
Resource type - Journals
ISSN - 2447-0228
DOI - 10.5935/jetia.v6i26.699
Subject(s) - syneresis , pectin , food science , flavor , chemistry , pasteurization , lactic acid , aroma , genetics , bacteria , biology