Evaluation of the Soluble Pectin Content in Culinary Preparations
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Published:2016-01-04
Issue:1
Volume:12
Page:42-49
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ISSN:1573-4013
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Container-title:Current Nutrition & Food Science
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language:en
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Short-container-title:CNF
Author:
Rezende Freitas Hércules,da Gloria Afonso Caldas Lucilia
Publisher
Bentham Science Publishers Ltd.
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science