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Comparison of effects of prickly pear (Opuntia ficus indica sp) fruit, arabic gum, carrageenan, alginic acid, locust bean gum and citrus pectin on viscosity and in vitro digestibility of casein

Y. Sauvaire, L. Méjean, C. Villaume, 2000 .

Nutritional Value of Veal Bone Hydrolysate

M. Linder, J. Fanni, M. Parmentier, 1997 .