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The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

✍ Scribed by Moelants, Katlijn R. N.; Jolie, Ruben P.; Palmers, Stijn K. J.; Cardinaels, Ruth; Christiaens, Stefanie; Buggenhout, Sandy; Loey, Ann M.; Moldenaers, Paula; Hendrickx, Marc E.

Book ID: 120455257
Publisher: Springer-Verlag
Year: 2012
Tongue: English
Weight: 551 KB
Volume: 6
Category: Article
ISSN: 1935-5130
DOI: 10.1007/s11947-012-1004-5

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