Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream
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Title
Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream
Authors
Keywords
Grapefruit peel nanofibrillated cellulose, Fat substitute, Low calorie, Ice cream, Lipid digestion
Journal
CARBOHYDRATE POLYMERS
Volume 254, Issue -, Pages 117415
Publisher
Elsevier BV
Online
2020-11-22
DOI
10.1016/j.carbpol.2020.117415
References
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