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Stabilization of Acidified Whey Drink
Made from Buffalo (π˜‰π˜Άπ˜£π˜’π˜­π˜Άπ˜΄ 𝘣𝘢𝘣𝘒𝘭π˜ͺ𝘴) Milk
with the Addition of Pectin from Mango
(π˜”π˜’π˜―π˜¨π˜ͺ𝘧𝘦𝘳𝘒 π˜ͺ𝘯π˜₯π˜ͺ𝘀𝘒) 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.

 

 

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