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- journal of engineering and technology for industrial applications (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 , hydrolysis , biochemistry , genetics , bacteria , biology
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