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The viscosity‐enhancing effect of carob bean gum and sodium..:
Baert, Kyara
;
Ombecq, Mathieu
;
Van Winckel, Myriam
...
Food Science & Nutrition. 12 (2024) 4 - p. 2661-2670 , 2024
Link:
https://doi.org/10.1002/fsn3.3947
RT Journal T1
The viscosity‐enhancing effect of carob bean gum and sodium carboxymethylcellulose when added to infant formula
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_fsn3.3947&Exemplar=1&LAN=DE A1 Baert, Kyara A1 Ombecq, Mathieu A1 Van Winckel, Myriam A1 Henry, Silke A1 Tommelein, Eline A1 Vanhoorne, Valérie PB Wiley YR 2024 SN 2048-7177 SN 2048-7177 JF Food Science & Nutrition VO 12 IS 4 SP 2661 OP 2670 LK http://dx.doi.org/https://doi.org/10.1002/fsn3.3947 DO https://doi.org/10.1002/fsn3.3947 SF ELIB - SuUB Bremen
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