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Thermophysical properties of concentrated reconstituted milk during processing

โœ Scribed by Ch.S. Reddy; A.K. Datta


Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
550 KB
Volume
21
Category
Article
ISSN
0260-8774

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## Abstract The concentration process is a major factor in the low cloud stability of lemon juice reconstituted from a concentrate. A mechanism, based on the intermolecular bonding of pectin molecules, is suggested for this phenomenon, but actual proof of this has not yet been provided. It seems th