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
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Journal articles
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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276420
Contributor : Laure-Hélène Davoine <>
Submitted on : Monday, September 2, 2019 - 3:48:33 PM
Last modification on : Thursday, January 16, 2020 - 3:21:41 PM

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UNIV-LYON1 | BIODYMIA | UDL

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Donia Zidi, Adem Gharsallaoui, Coralie Dupas, Hamadi Attia, Mohamed Ali Ayadi. Physicochemical and rheological changes of acidified camel milk added with commercial low methoxyl-pectin. International Journal of Biological Macromolecules, 2019, 128, pp.347-353. ⟨10.1016/j.ijbiomac.2018.12.244⟩. ⟨hal-02276420⟩

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