Study on the stabilizing effects of passion fruit pectin and its octenylsuccinate anhydride product on acidified skim milk drink

doi:10.13995/j.cnki.11-1802/ts.023879

LI Shuai, AI Lianzhong, ZHANG Hui, SONG Zibo, LAI Phoency

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (11) : 151-156.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (11) : 151-156. DOI: 10.13995/j.cnki.11-1802/ts.023879

Study on the stabilizing effects of passion fruit pectin and its octenylsuccinate anhydride product on acidified skim milk drink

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(11): 151-156 https://doi.org/10.13995/j.cnki.11-1802/ts.023879

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Received	Published
2020-03-06	2020-06-15
Issue Date
2020-06-24

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