The effect of sodium hexametaphosphate on the efficiency of pectin in stabilizing acidified milk drinks
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference46 articles.
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3. Behavior and rejection mechanisms of fruit juice phenolic compounds in model solution during nanofiltration;Cai;Journal of Food Engineering,2017
4. Influence of the degree of esterification of soluble soybean polysaccharide on the stability of acidified milk drinks;Cai;Food Hydrocolloids,2020
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