Stabilization of Acidified Whey Drink
Made from Buffalo (Bubalus bubalis) Milk
with the Addition of Pectin from Mango
(Mangifera indica) 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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Abella M et al. 2022. Stabilization of Acidified Whey Drink Made from Buffalo (Bubalus bubalis) Milk with the Addition
of Pectin from Mango (Mangifera indica) Peels. Philipp J Sci 151(3): 1277–1285. https://doi.org/10.56899/151.03.39
