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Highly acetylated pectin from cacao pod husks (Theobroma cacao L.) forms gel
Vriesmann, Lúcia C., Petkowicz, Carmen L.O.Volume:
33
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.02.010
Date:
August, 2013
File:
PDF, 754 KB
english, 2013