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Influence of exopolysaccharides on viscosity of sugar juices with low sucrose contents
Influence of exopolysaccharides on viscosity of sugar juices with low sucrose contents
2021
Radosław Gruska
Aneta Antczak-Chrobot
Agnieszka Sobala
Maciej Wojtczak
Keywords:
Chemistry
Sucrose
Food science
Viscosity
Sugar
Correction
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