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Articles

Effect of the modified high methoxyl pectin on the stability of the fermented milk beverage

Yanhua LiCollege of Food Science and Biotechnology, Zhe Jiang Gong Shang University, Hangzhou, P.R. ChinaView further author information

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Xinwei WangCollege of Food Science and Biotechnology, Zhe Jiang Gong Shang University, Hangzhou, P.R. ChinaView further author information

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Yuecheng MengCollege of Food Science and Biotechnology, Zhe Jiang Gong Shang University, Hangzhou, P.R. ChinaCorrespondence[email protected]
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Fan ZhangCollege of Food Science and Biotechnology, Zhe Jiang Gong Shang University, Hangzhou, P.R. ChinaView further author information

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Zhipeng ShaoCollege of Food Science and Biotechnology, Zhe Jiang Gong Shang University, Hangzhou, P.R. ChinaView further author information

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Ling HuCollege of Food Science and Biotechnology, Zhe Jiang Gong Shang University, Hangzhou, P.R. ChinaView further author information