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Sensory analysis, nutritional assessment and development of novel foods
SANADNF
Aarhus University
Århus, Dinamarca
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Aarhus University
Publications in collaboration with researchers from Aarhus University (1)
2023
Modulating temperature and pH during subcritical water extraction tunes the molecular properties of apple pomace pectin as food gels and emulsifiers
Food Hydrocolloids, Vol. 145
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