Comparison of effects of prickly pear (Opuntia ficus indica sp) fruit, arabic gum, carrageenan, alginic acid, locust bean gum and citrus pectin on viscosity andin vitro digestibility of casein
- 1 February 2000
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 80 (3), 359-364
- https://doi.org/10.1002/1097-0010(200002)80:3<359::aid-jsfa534>3.0.co;2-8
Abstract
No abstract availableKeywords
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