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1 Ergebnisse
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Impact of Resistant Maltodextrin Addition on the Physico-Ch..:
Elías Arilla
;
Marta Igual
;
Javier Martínez-Monzó
..
Food Physics and (Bio)Chemistry. , 2020
Link:
https://doi.org/10.3390/foods9121832
RT Journal T1
Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_9_12_1832_&Exemplar=1&LAN=DE A1 Elías Arilla A1 Marta Igual A1 Javier Martínez-Monzó A1 Pilar Codoñer-Franch A1 Purificación García-Segovia PB Multidisciplinary Digital Publishing Institute YR 2020 K1 prebiotic K1 resistant maltodextrin K1 orange juice K1 physico-chemical properties JF Food Physics and (Bio)Chemistry LK http://dx.doi.org/https://doi.org/10.3390/foods9121832 DO https://doi.org/10.3390/foods9121832 SF ELIB - SuUB Bremen
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