COMPARATIVE CHARACTERIZATION OF POSSIBILITIES OF USING LOW-ESTERIFIED AND AMIDATED PECTIN IN FERMENTED DAIRY PRODUCTS

Radka Vlaseva et al.
2016 Journal of Microbiology, Biotechnology and Food Sciences  
Keywords: Yoghurt, amidated pectin, rheology, celery ARTICLE INFO
doi:10.15414/jmbfs.2016.6.1.649-651 fatcat:ojsuaghcszdhlcpqh3y3zwwkbi