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Effects of Different Levels of Gum Arabic, Low Methylated Pectin and Xylan on In Vitro Digestibility of β-Lactoglobulin

✍ Scribed by J. Mouécoucou; C. Sanchez; C. Villaume; O. Marrion; S. Frémont; F. Laurent; L. Méjean

Book ID: 117975856
Publisher: American Dairy Science Association
Year: 2003
Tongue: English
Weight: 743 KB
Volume: 86
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(03)73993-9

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