Physicochemical, microbial, and rheological properties of yogurt substituted with pectic polysaccharide extracted from Ulmus davidiana

This study aimed to evaluate the possibility of substituting the commercial pectin (control) in yogurt with pectic polysaccharide extracted from Ulmus davidiana (UDP) and investigate the physicochemical, microbial, and rheological properties of yogurt substituted with UDP (0.2%–0.6%, w/v) after 15 d...

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Veröffentlicht in:	Journal of food processing and preservation 2019-04, Vol.43 (4), p.e13907-n/a
Hauptverfasser:	Yeung, Yuen Kwan, Lee, Yun‐Kyung, Chang, Yoon Hyuk
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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