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

Donia Zidi; Adem Gharsallaoui; Coralie Dupas; Hamadi Attia; Mohamed Ali Ayadi

doi:10.1016/j.ijbiomac.2018.12.244

Journal articles

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

Donia Zidi Adem Gharsallaoui ¹ Coralie Dupas ¹ Hamadi Attia Mohamed Ali Ayadi

1 BIODYMIA - Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food engineering

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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276420
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Submitted on : Monday, September 2, 2019 - 3:48:33 PM
Last modification on : Tuesday, July 7, 2020 - 4:30:08 PM

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

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

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