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1
Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... enriched phase. Further increases in the LBG concentration led to a decrease in the gel strength. The...”Access document
2
“... reinforced UP and epoxy composites) the increased moisture absorption is accompanied by a decrease...”
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3
“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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4