Comparison of effects of prickly pear (Opuntia ficus indica sp) fruit, arabic gum, carrageenan, alginic acid, locust bean gum and citrus pectin on viscosity and in vitro digestibility of casein

✍ Scribed by Radia Lamghari El Kossori; Christian Sanchez; Es-Saddik El Boustani; Marie Noëlle Maucourt; Yves Sauvaire; Luc Méjean; Christian Villaume

• Publisher: John Wiley and Sons
• Year: 2000
• Tongue: English
• Weight: 114 KB
• Volume: 80
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/1097-0010(200002)80:3<359::aid-jsfa534>3.0.co;2-8