Stabilization of Acidified Whey Drink
Made from Buffalo (ππΆπ£π’ππΆπ΄ π£πΆπ£π’ππͺπ΄) Milk
with the Addition of Pectin from Mango
(ππ’π―π¨πͺπ§π¦π³π’ πͺπ―π₯πͺπ€π’) Peels
Mina P. Abella¹, Ma. Cristina B. Gragasin², Patrizia Camille O. Saturno¹,
Teresita M. Baltazar¹*, and Sheryll May M. Villota²
1Philippine Carabao Center National Headquarters and Gene Pool,
Science City of Muñoz, Nueva Ecija 3120 Philippines
2Philippine Center for Postharvest Development and Mechanization,
Science City of Muñoz, Nueva Ecija 3120 Philippines
*Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
