Comparison of low- and high-methoxyl pectin for the...

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Food Hydrocolloids 2020 / 11

Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein

Cortes Morales, Edgar Alan, Sedaghat Doost, Ali, Velazquez, Gonzalo, Van der Meeren, Paul
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Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.106458
Date:
November, 2020
File:
PDF, 242 KB
2020
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