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Effects of Different Levels of Gum Arabic, Low Methylated Pectin and Xylan on In Vitro Digestibility of β-Lactoglobulin
J. Mouécoucou, C. Sanchez, C. Villaume, O. Marrion, S. Frémont, F. Laurent, L. MéjeanVolume:
86
Year:
2003
Language:
english
DOI:
10.3168/jds.s0022-0302(03)73993-9
File:
PDF, 743 KB
english, 2003