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Influence of carboxy methyl cellulose (CMC) and pectin on rheological, physical stability and sensory properties of milk and concentrated jujuba mixture

Crossref DOI link: https://doi.org/10.1007/s11694-016-9318-z

Published Online: 2016-03-14

Published Print: 2016-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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