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

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

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

Donia Zidi Adem Gharsallaoui ¹ Coralie Dupas-Farrugia 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

Complete list of metadatas

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 : Tuesday, September 3, 2019 - 1:22:21 AM

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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