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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
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“... is also expected (leading to a decrease of bubble diameter, i.e. an increase of the specific bubble area...”
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“... adapted cultivars might be able to maintain production yield, without the need of further inputs to the...”
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“... reinforced UP and epoxy composites) the increased moisture absorption is accompanied by a decrease...”
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