研究了海藻酸丙二醇酯(PGA)、果胶和变性淀粉作为复配稳定剂在搅拌型酸奶中的应用。
The application of different levels of propylene glycol alginate (PGA), pectin and denatured starch as the stabilizer blends in stirred yoghurt was studied in this paper.
以土豆渣为原料，采用稀酸溶液萃取、脱酯、乙醇沉淀的方法提取LM—果胶工艺。
The technology for extracting LM-pectin from potato scrap was that the potato scrap was extracted by dilute acid, degreased and precipitated by alcohol.
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