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COMPARATIVE CHARACTERIZATION OF POSSIBILITIES OF USING LOW-ESTERIFIED AND AMIDATED PECTIN IN FERMENTED DAIRY PRODUCTS
2016
Journal of Microbiology, Biotechnology and Food Sciences
Keywords: Yoghurt, amidated pectin, rheology, celery ARTICLE INFO
doi:10.15414/jmbfs.2016.6.1.649-651
fatcat:ojsuaghcszdhlcpqh3y3zwwkbi