Nano polysaccharides derived from aloe vera and guar gum as a potential fat replacer for a promising approach to healthier cake production
Author:
Funder
King Saud University
Publisher
Elsevier BV
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1. Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using aloe vera mucilage as a potential fat replacer;European Journal of Lipid Science and Technology;2024-07-28
2. Influence of organic acids on the viscosity and rheological behavior of guar gum solution;Results in Engineering;2024-06
3. Aloe vera mucilage as a sustainable biopolymer flocculant for efficient arsenate anion removal from water;RSC Sustainability;2024
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