Pectin's influence on the forming of the butter structure
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We have investigated the possibility of pectin usage for the stabilization of the butter and dessert butterlike pastes with the low content of the fat.
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Rashevska, T. Pectin's influence on the forming of the butter structure / T. Rashevska // Physics of agro and food products : book of abstracts. – Lublin, Poland, 1998. – P. 107.