Effect of Pectin Extracted from Lemon Peels on the Stability of Buffalo Milk Liqueurs

This study aimed to explore innovative process technologies for producing milk liqueurs with balanced and stable formulations. Milk liqueurs are known to pose significant technological challenges due to phase separation, which compromises product stability and reduces shelf-life. Interactions betwee...

وصف كامل

التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Beverages
المؤلفون الرئيسيون:	Salvatore Velotto, Ignazio Maria Gugino, Miriam La Barbera, Vincenzo Alfeo, Ilaria Proetto, Lucia Parafati, Rosa Palmeri, Biagio Fallico, Elena Arena, Alfio Daniele Romano, Gianluca Tripodi, Lucia Coppola, Aldo Todaro
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	MDPI AG 2025-06-01
الموضوعات:	lemon peel buffalo milk liqueur cream pectin rheological analysis sensory analysis
الوصول للمادة أونلاين:	https://www.mdpi.com/2306-5710/11/4/94