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Comparative studies of xanthan, guar and tragacanth gums on stability and rheological properties of fresh and stored ketchup

Crossref DOI link: https://doi.org/10.1007/s13197-015-1837-9

Published Online: 2015-04-23

Published Print: 2015-11

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

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