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The aim of this investigation is to address the technological challenge of producing jelly desserts by replacing gelatin (overcome religious and ethical constraints) by non-starch polysaccharides (PS) of plant, bacterial or algal origin - individuall
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02245d83baf938d09d89ff0808b9eaaf
