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Physicochemical and rheological changes of acidified camel milk added with commercial low methoxyl-pectin

International journal of biological macromolecules, v.128, 2019년, pp.347 - 353  

Zidi, Donia (Laboratoire Analyses, Valorisation et Sé) ,  Gharsallaoui, Adem (curité) ,  Dupas-Farrugia, Coralie (des Aliments, Ecole Nationale d'Ingé) ,  Attia, Hamadi (nieurs de Sfax, Université) ,  Ayadi, Mohamed Ali (de Sfax)

Abstract AI-Helper 아이콘AI-Helper

Abstract The influence of the addition of low methoxyl amidated pectin (LMA) on acid milk gels from whole camel milk (WCM) on physicochemical and rheological proprieties were studied. The zeta potential, particle size, viscosity, dynamic oscillatory rheology and isothermal titration calorimetry wer...

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