In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée

Published 2012 View Full Article

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Title
In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 133, Issue 1, Pages 146-155
Publisher
Elsevier BV
Online
2012-01-14
DOI
10.1016/j.foodchem.2012.01.009

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