PubAg

Main content area

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

Author:
El Kossori, R.L., Sanchez, C., El Boustani, E.-S., Maucourt, M.N., Sauvaire, Y., Mejean, L., Villaume, C.
Source:
Journal of the science of food and agriculture 2000 v.80 no.3 pp. 359-364
ISSN:
0022-5142
Subject:
Opuntia ficus-indica, fruit pulp, seeds, carrageenan, gum arabic, alginates, gums, Citrus, pectins, mixtures, viscosity, in vitro digestibility, casein, digestible protein, plant fibers, chemical composition, nitrogen, shear stress
Agid:
1520297