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For: RODRÍGUEZ NUBIAR, URESTI ROCIOM, VELAZQUEZ GONZALO, VÁZQUEZ MANUEL, RAMÍREZ JOSÉA. EFFECTS OF AMIDATED LOW METHOXYL PECTIN ON HEALTHY RESTRUCTURED FISH FOOD FROM MEXICAN FLOUNDER (CYCLOPSETTA CHITTENDENI). J FOOD PROCESS ENG 2008. [DOI: 10.1111/j.1745-4530.2007.00149.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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1
CANET WENCESLAO, FERNÁNDEZ CRISTINA, ALVAREZ MARÍADOLORES. FUNCTIONALITY OF AMIDATED LOW METHOXYL PECTIN AND XANTHAN GUM BLENDS ON THE TEXTURE AND COLOR OF MASHED POTATOES. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00431.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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